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Friday, April 25, 2014

Toasted Coconut Cupcakes

I made these for our Easter family gathering and I like how they turned out. I was craving coconut so that was my inspiration. 

There are loads of coconut cupcakes out there, but I feel like without toasting the coconut they can be kind of pasty. Does that make sense? I like the added crunch.

I used a basic white cake recipe (that I put together using several recipes based on how I wanted it to turn out). I literally used a quarter of the sugar since my coconut was sweetened. If you can find unsweetened coconut, that would be ideal. 


1 cup softened butter (2 stick) 
1/3 cup granulated sugar
2 eggs
1 teaspoon coconut extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 cup milk

Buttercream Frosting:

1/2 cup butter
1 cup confectioners sugar
You may need: several tablespoons milk or whole cream

1 cup shredded coconut, toasted in the over (under the broiler)


• Whip your butter for about 5 minutes. Add sugar and keep whipping, for several more minutes.
• Add eggs one at a time, mixing between additions. 
• Add coconut extract
• Mix powder with flour in a separate bowl
• Add the flour and milk alternating between additions.
• Use an ice cream scooper to measure batter out into lined cupcake pan
• Cook for about 20 minutes (depending on your oven) at 350º

• While the cupcakes are cooking make the frosting: beat butter for several minutes (until it is light and extremely fluffy). Sift confectioners sugar into the butter and mix until creamy. Mine seemed to be fine from here, if yours seems dry and crumbly add a tablespoon of milk or whole cream. Add liquid until you reach your desired consistency. 

• Once the cupcakes are baked and cooled, scrape some frosting onto them and roll in the toasted coconut shreds.


  1. these LOOK beautiful!! they probably taste even better than they are beautiful!

  2. I can't wait to try this recipe out :)