Coconut cupcake

Coconut Cupcake

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Joan Penney


Taste of coconut on a beautiful spring day!


★★★★★ 1 vote

15 Min
20 Min


  • 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
  • 2
    large eggs
  • 2
    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


  1. Preheat oven to 350. Place 21 muffin papers in standard muffin tin.
  2. Whisk flour, baking soda and salt together in a small bowl; add coconut and toss to coat.
  3. In 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.
  4. In a small bowl combine coconut milk and vanilla.
  5. Add flour mix to butter mixture alternating with coconut milk mixture ending with dry ingredients. Mix well between additions. Scrape down side of bowl.
  6. Fill 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.
  7. Chocolate 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.

Printable Recipe Card

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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