Coconut cupcake

Coconut Cupcake Recipe

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Joan Penney


Taste of coconut on a beautiful spring day!

★★★★★ 1 vote
15 Min
20 Min


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1 3/4 c
all-purpose flour (substitute 1 1/4 c ap flour & 1/2c coconut flour)
2 tsp
baking powder
1/2 tsp
1/2 c
sweetened shredded coconut
6 oz
butter, softened
1 1/3 c
large eggs
large egg whites
3/4 c
unsweetened coconut milk
1 1/2 tsp
vanilla extract
1 1/3 c
sweetened shredded coconut (for garnish)


6 oz
heavy cream
6 oz
semi-sweet baking chocolate
1 Tbsp

How to Make Coconut cupcake


  • 1Preheat oven to 350. Place 21 muffin papers in standard muffin tin.
  • 2Whisk flour, baking soda and salt together in a small bowl; add coconut and toss to coat.
  • 3In a large bowl cream butter and sugar until light and fluffy. Add eggs and egg whites one at a time beating well after each addition.
  • 4In a small bowl combine coconut milk and vanilla.
  • 5Add flour mix to butter mixture alternating with coconut milk mixture ending with dry ingredients. Mix well between additions. Scrape down side of bowl.
  • 6Fill muffin papers 2/3 full. Bake at 350 for 20 min. Allow to cool on wire rack. After cool, dip the tops of he cupcakes in chocolate ganache and garnish with remaining coconut.
  • 7Chocolate ganache
    In a heavy pot over medium heat, bring heavy cream to a simmer. Turn heat to low and add chocolate. Stir until chocolate is melted. Remove from heat. Add butter and stir well. Allow to cool slightly (3-5 min) before dipping cupcakes. If ganache starts to thicken too much, return to low heat and stir well.

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About Coconut cupcake

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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