These light and fluffy coconut cupcakes are bursting with bright coconut flavor! With ground shredded coconut, coconut milk, and coconut extract these cupcakes have it all. Topped with coconut frosting, toasted shredded coconut, and candy eggs these adorable cupcakes make the perfect Easter treat!
For a long time, I was totally ambivalent about coconut. I could take or leave it. Most times, I left it in favor of things like chocolate and cheesecake. Over the last few years, however, I’ve begun to really appreciate the flavor of coconut. From pie, to cakes, to ice cream I have found coconut recipes that speak to my soul.
And these coconut cupcakes really are the coup de grace; aside from being supremely soft and fluffy, they are absolutely packed with coconut flavor. A long-time favorite recipe!
How to Make Coconut Cupcakes From Scratch
There are layers upon layers of coconut flavor built on top of one another in these cupcakes. The cupcakes themselves have both ground sweetened coconut and coconut milk in them, and they would actually be perfect as-is with a dollop of whipped cream on top, but we’re going to add even more coconut flavor in the frosting!
Coconut Cupcakes Ingredients
Flour: I use all-purpose flour for these coconut cupcakes.
Baking powder + Salt: Helps your cupcakes rise while adding a little flavor.
Shredded coconut: Sweetened shredded coconut is ground finely into a powder and adds a delightful coconut flavor to these cupcakes.
Butter + Sugar: Creamed together, the unsalted butter and sugar form the base of the batter.
Egg + Egg white: Room temperature eggs add structure and height to the cupcakes.
Vanilla: Adds a little flavor to the cupcakes.
Coconut milk: I used unsweetened coconut milk. Canned coconut milk tends to separate so be sure to stir it well before using.
Now that you have your ingredients for the cupcakes, let’s get baking!
Make the Coconut Cupcake Base
Prepare for baking: Preheat the oven to 350°F. Line a standard muffin tin with paper cupcake liners.
Grind shredded coconut: In a food processor, pulse the shredded coconut until finely ground; set aside.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Whisk in the ground coconut and set aside.
Cream butter and sugar: With an electric mixer, on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes.
Add wet ingredients: Add the egg, egg white, and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed.
Alternate dry ingredients with coconut milk: Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
Bake: Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Cool the cupcakes: Remove from the oven and let cool in the pan for 10 minutes. Then, move the cupcakes to a wire rack to cool completely before frosting.
Toasted Coconut Frosting
My frosting-loving self couldn’t just stop at coconut cupcakes, so frosting it was! I whipped up my favorite vanilla frosting and added some coconut extract; it’s a perfectly light and clean-tasting frosting. Not too heavy and definitely not too sugary.
For this frosting you will need:
Butter: I use unsalted butter at room temperature.
Powdered Sugar: Gives the frosting all the sweetness it needs.
Vanilla+ coconut extract: Adds just the right balance of flavor.
Now that you have what you need to make the frosting, let’s get mixing!
Whip the butter: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl down once or twice.
Add the sugar: Reduce the speed to low and gradually add the powdered sugar.
Flavor the frosting: Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Frost + Decorate your Cupcakes
Decorating Ideas
Since we’re closing in on Easter, I decided to do a festive little decoration with toasted coconut to look like nests and topped the cupcakes with Whoppers Robin Eggs. To make your cupcakes look like these nests:
Hold the cupcake by the base and roll the top into toasted shredded coconut (see toasting directions below)
Place 3 Whoppers Robbin Eggs on top.
If you are wanting to make these coconut cupcakes for another celebration or a different time of year you can decorate them by:
Rolling the top in toasted coconut and leaving as is.
Sprinkling the top with large coconut flakes for a more dramatic look.
Pipe the frosting on the cupcakes using the open star Ateco #828 tip and sprinkle with shredded coconut.
Toasted Shredded Coconut
One of the easiest ways to add extra flavor and a slightly crunchy texture is by toasting your shredded coconut. This amplifies the coconut flavor and provides a slight crunch that adds a delightful contrast to the delicate crumb of these coconut cupcakes. To toast shredded coconut in the oven:
Preheat the oven to 325°F.
Spread the coconut shreds in an even, thin layer on a baking sheet.
Bake for 5-10 minutes. Be sure to keep an eye on the coconut as it will burn easily. Remove the pan immediately.
Dying Shredded Coconut
Instead of toasting you can also try dying the shredded coconut. I love to use green, pink, and blue to mimic the look of the grass you can find in easter baskets. To dye the shredded coconut:
Scoop shredded coconut into a bowl.
Drop 1-2 drops of the desired color and stir to coat. Add more dye to achieve the desired tint of the color.
Spread the dyed coconut on a piece of parchment paper and allow it to dry before using.
Alternative Frostings
If you are not feeling an extra layer of coconut in the frosting, try out one of these delicious frostings to top these homemade cupcakes:
Storing: Keep these coconut cupcakes ultra-fresh by storing them in an airtight container on the counter at room temperature for up to 3 days.
Freezing: Planning to freeze the cupcakes for later is a great way to make them in advance. Freeze cooled and un-frosted cupcakes in a freezer-safe gallon ziplock for up to 3 months.
Thawing cupcakes: When you are ready to serve frozen cupcakes, remove them from the freezer and allow the cupcakes to sit at room temperature to thaw (about 2 hours).
Make-Ahead: You can bake these cupcakes fresh, up to 2 days in advance, or bake and freeze the cupcakes up to 3 months in advance and follow the thawing instructions before frosting and serving.
These freshly baked cupcakes loaded with coconut flavor and topped with heaping swirls of toasted coconut frosting are just for you! Top them with toasted coconut and candy eggs for a delightful Easter treat everyone will enjoy.
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
In a medium bowl, whisk together the flour, baking powder and salt. Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.
With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Garnish the Cupcakes: Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the center. Place the toasted coconut in a shallow bowl. Roll the sides of the cupcake in the toasted coconut, then top with a few Robin's Eggs malted milk balls. The cupcakes should be stored in an airtight container at room temperature for up to 3 days.
Recipe Notes:
Equipment: Any standard 12-cup muffin pan will work for these cupcakes. I’ve had the Wilton Everglide Avanti muffin pan for ages, but it is not readily available in most places anymore. If you can’t get your hands on one, my next recommendation is the USA Muffin Pan.
Coconut Milk: Be sure to purchase canned coconut milk and not cream of coconut.
Coconut Extract: This is readily available in most grocery stores in the baking aisle, but can also be purchased online.
Whoppers Robin Eggs: Most grocery stores and places like Target stock these around Easter, but you can also buy them online.
Toasted Coconut: To toast the coconut for topping the cupcakes, spread in an even layer on a baking sheet, and bake at 325 degrees F for 8 to 10 minutes, watching closely so it doesn't burn. Remove from the pan immediately.
Storing: Keep these coconut cupcakes ultra-fresh by storing them in an airtight container on the counter at room temperature for up to 3 days.
Freezing: Planning to freeze the cupcakes for later is a great way to make them in advance. Freeze cooled and un-frosted cupcakes in a freezer-safe gallon ziplock for up to 3 months.
Thawing cupcakes: When you are ready to serve frozen cupcakes, remove them from the freezer and allow the cupcakes to sit at room temperature to thaw (about 2 hours).
Make-Ahead: You can bake these cupcakes fresh, up to 2 days in advance, or bake and freeze the cupcakes up to 3 months in advance and follow the thawing instructions before frosting and serving.
Great recipe! I turned it into a single layer 8″ inch cake. Just watched the timing for the baking – needed a little longer. Also, I halved the frosting and there was more than enough for our liking., added the toasted coconut to the sides after frosting it. It was the perfect size for our small family to celebrate my daughter’s birthday.
This recipe is so delightful! The cake is very moist and I love the frosting! I make these every Easter and keep a Couple boxes of Malted eggs hidden to make them for oTher times! My son asks for these often!
They turned out literally perfect! The best cupcakes I have ever made from scratch! The coconut flavor of the batter really brings out the flavor of the mango frosting I made. Overall, the texture and taste were very, very good. I will definitely use this recipe again.
Hi Linda, I’ve seen people cut holes in shirt boxes to fit the cupcakes so they don’t move. I’ve never shipped cupcakes myself so I don’t have any first hand knowledge!
First I Love this recipe! I have shipped them as gifts several times! I would like to know if you have ever made a chocolate version frosting?
Thanks again for such a great recipe!
An ok recipe. Cupcake is a bit bland and frosting is very sweet so they even eachother out. I added 1/3c more shredded coconut and + 1/4c coconut milk and it made the cupcake very moist. I also switched the quantity of coconut and vanilla extracts in the frosting (1 ts vanilla and 2ts coconut extract) as it’s the coconut the star of the recipe. Next time I will add even more shredded coconut in the batter and maybe 1/2ts coconut extract.
being a mom of twins I have a tough time feeding them. That is the reason I will be searching for healthy and yummy recipes to cook. Thank Michelle, for the recipe. it looks colorful and I am sure kids will enjoy this. I remember my granny talking about the health benefits of coconut milk. The cupcakes came out good and I am going to prepare it for my twin’s birthday next week.
For the first time , sticking to the recipe really played out well.
Thanks a lot . The taste was perfect and I’ve tried this twice in a row .
My only setback is my cupcake consistency after it’s baked . The first time it was slightly soft and very delicate and the second time , the outsides were burnt but the inside was soft . Any suggestions?
Ps – I baked on minimum heat since my oven is fairly new and seems to heat up quickly .
Hi Ella, So awesome to hear you enjoyed these cupcakes! If you didn’t make any changes the second time, I’m thinking it may have been your oven. I’m not sure what you mean by “minimum heat” but if you changed the temperature at all, that could have been the culprit.
Hi Danielle, Using unsweetened coconut should still be okay (I’ve subbed it without an issue), but if you use fresh grated coconut, you may run into an issue with moisture.
Hello, can you please confirm the amount of milk needed for the recipe? The recipe calls for 1/2 cup but in one your replies to a comment you stated to alternate flour with milk; 1/3 cup flour, then 1/2 cup milk, 1/3 flour, 1/2 milk then the last 1/3 flour. That totals to 1 cup milk.
Hi Denise, It is 1/2 cup. I see the comment you are referring to above and I think the original commenter was confused… you add the flour mixture in thirds, alternating with the milk, not actually 1/3 cup or 1/2 cup, but rather one-third of the flour mixture, 1/2 of the total milk, etc. Does that make sense?
I made this recipe as a surprise for my mom’s birthday and she (and the rest of my family) loved them! They came out nice and moist and the flavor was excellent… not too sweet or overpowering. This was the first time I have ever made cupcakes, and the recipe was definitely easy to follow and make. Thank you for the wonderful recipe!
I recently made these with a slight tweak, and they were delicious, huge hit, perfect amount of coconut, tender, and the frosting was spot on. I didn’t make for easter, so I just iced with my trusty Wilton 2D, and went a little further and baked them with a small Mounds bar in the middle. Always like the look on someones face when they get a surprise in the center.
Thanks, Michelle
Made the cake…just delicious ????. Used some leftover lemon cream cheese topping instead was just great!And i used two eggs intead of 1 whole, plus whites of the second…didnt want to throw away the yolk and they we2just perfect
I made this delicious recipe for a birthday party, and I enjoyed it so much. It was my first time making any baked good with coconut, so this was a blast to make. I liked the decoration idea, a lot, and decided to make homemade coconut milk for this recipe. I think everybody should make the coconut milk at home because you can alter it to your taste (and it’s so much fun). I just think that they used a lot more butter than I expected for these cupcakes. These cupcakes are made with coconut – a super fatty food, so I thought, that it wouldn’t require so much butter. But overall, I truly think, that these cupcakes were very fun to make, and turned out to be moist, light, and super rich in the coconut flavor. Loved it!
These cupcakes are amazingly delicate in flavor and texture really top-notch. I haven’t frosted them yet, I decided I had to eat the runt of the dozen, that had another one so now I’m hiding them until tomorrow… I don’t have coconut extract so I’m planning to use the rum extract i do have to make a sort of pina colada-ish frosting for the cupcake.
I left you a comment yesterday. I made a these cupcakes. I made regular size and mini size. Wow. What a hit at my house at Suoer Bowl. They are all gone! I ado about the problem I had with he frosting. I said, my powered sugar must of been old? That’s never happened to me. BUT. I need to explain. I thought I used powered sugar. I found out today that it was CAKE FLOUR!! Omg. I have never ever done a hat in my whole life. To make the story crazier, I had the cake flour in a good container and it was labeled Cake Flour! I didn’t even pay attention to what I did. So. I learned a hard lesso. Pay attention!! Haha. I highly recommend anyone to bake these cupcakes. As long as you read your own labels. Thanks again! Bonnie
I love love these cupcakes! I only had one problem, I made the frosting and it was really bad. I think my powered sugar was old. Lucky for me I keep a well stock pantry. I had open a new bag and it was fine. I don’t bake sweets much, I only good on cookies and pies. But wow. These cupcakes are Delish. Only change I did was add 2T extra flour. I live in high altitude. I didn’t add extra milk cause I had a feeling the 1/2 cup was going to be fine because coconut milk is pretty rich. And it worked. I highly recommend anyone to try this recipe. Now, I saw cookies on this site that’s going to be my next project. Peace!
Wow! I love this recipe so much i used it for my wedding cake! 140 guests were absolutely in heaven and thought this cake was moist, had amazing texture and such great coconutty flavor! We used all organic ingredients and eggs from our own chickens. I made the frosting with half butter and half cream cheese. My sister made a gorgeous 3 layer wedding cake and over 100 cupcakes! Thank you for this forever outstanding best coconut cake recipe ever!
(i tried to post a beautiful photo, but didnt work?)
I wanted to make these for Easter, they look so good! The problem is some guests aren’t that crazy about coconut so I was going to do a vanilla cupcake instead of the coconut cupcake but still do the coconut frosting and garnish. Should I use your classic yellow cupcake recipe or the vanilla cupcake?
Cannot wait to try these for Easter! Thank you for sharing. Do you use coconut milk from a can or refrigerator section? Thanks again- love your recipes:)
I LOVE these cupcakes and every time I make them they get rave reviews from family. Question though – I’m going to make them to take up to girls weekend away, and wondering if made a day in advance are they better to sit in a container at room temperature frosted, or bring unfrosted and frost them before eating?
These cupcakes were an absolute hit! My aunt told me they were a definite remake (she’s very hard to please) and my boyfriends mom who NEVER goes for seconds had TWO!! Not too sweet, not too coconut-ty. a genuinely delicious cupcake I am so proud to give to everyone! Thank you for this great recipe :)
I made these cupcakes for my family this weekend and they were a hit! So delicious, moist and perfect amount of coconut flavor in the cake and frosting. I just have one question – I live in Lake Tahoe at 6200 feet elevation, so do you have a high altitude recipe? Although the flavor and texture was spectacular, my cupcakes did not rise in the middle and left a little hole that I had to fill in with frosting. Please let me know… would love to make these for my coconut loving boyfriend’s birthday next week!
Hi Rajula, This recipe would make a single 8-inch layer. If you’d like two layers for a traditional layer cake, you’ll need to double the recipe. I’ve never adapted the recipe for a cake, so let me know how it turns out!
Hi, have made these cupcakes several times now as they are so YUMMY! I am now making it as a double layer cake and was thinking of adding a layer of raspberry jam and fresh cream in the middle… has anyone tried this, do you think it will work?
Hi Michelle,
It was delicious! I made it the afternoon before. I did 4 batches (split into to 9″ pans) so it turned out to be a very tall cake (looked great). Between the layers I did a light spread of raspberry jam and a thick layer of whipped cream (with a dash of vanilla extract and sugar). As I did it the night before it stayed in the fridge over night. I took it out 2 hours before eating and it was like a mud cake texture. Absolutely divine!!!! Thanks for such a delicious recipe!!
Thanks so much for sharing this delightful recipe! I’m hoping to make these this weekend, and wanted your opinion on whether I could substitute coconut oil for butter? I wasn’t sure if that would affect the consistency or flavor greatly. I will also be omitting the coconut extract in the frosting since I don’t have any on hand. Thoughts?
Thank you for the recipe! I tried it and absolutely love the finished product. Cupcakes are very light and moist. I would recommend doubling the recipe if more than a dozen is needed. The recipe makes just shy of a dozen both times I’ve made it, (11 cupcakes). I would definitely bake them again! :-)
I only have sweetened coconut milk on hand. Do you have any suggestions on the amount of sugar to use in the batter since I’ll be cutting back on the sugar bc of the sweetened coconut milk.
Hi Jen, I really don’t know, as there’s no way to tell how much sugar is in the coconut milk. Keep in mind, as well, that removing sugar from the batter could impact the final texture.
Amazing! The cake was really moist, and the frosting was incredibly creamy and delicious. I topped them with Cadbury Mini Eggs. Everyone loved them. Thanks for a great recipe!
Yummy sounding recipe, thank you. These look perfect for my upcoming Easter dessert! One quick question: the shredded coconut for the cake is listed specifically as “sweetened;” however, the toasted coconut for the garnish is not specified as sweetened or unsweetened. What did you use/what do you prefer? Wasn’t sure if sweetened coconut on top of the coconut frosting would be TOO sweet… or just even more amazing! :-) Thanks!
Hi Sabina, I have never used coconut powder, so unfortunately I can’t give any recommendations without knowing how it might affect the taste or texture of the cupcakes.
hello michelle, planning on making these this weekend for the family and my family and i are huge coconut lovers but not so much big on frosting. is the cupcake it self (without frosting) have a strong coconut flavor?
Hi Emma, I wouldn’t classify the cupcake flavor as strong. It definitely tastes like coconut but not as much so as the frosting. You could always use less frosting per cupcake.
Hi Michelle, when u pulse the coconut flakes to add to the flour, after the cupcakes bake will u still be able to taste the crunchiness of the coconut flakes?
Hi Shannice, No, the purpose of pulsing it into the flour is so that the cupcakes have a consistent texture, while maintaining a coconut flavor. That is why the extra toasted coconut is added to the top of the cupcakes.
I love this cake! I keep making it and getting lots of compliments ( I top it with a whitechocolate buttercream and toasted coconut and almonds) This is a nice moist cake. Thank you!
Hi Raneisha, No, you add them in alternating fashion, i.e. Add ⅓ of flour, add ½ of milk, add ⅓ of flour, add remaining ½ of milk, then remaining ⅓ of flour.
I made these after my friend made them and said they were THE BEST CUPCAKES she has ever had, and I too fell in love. The frosting is out of this world light and fluffy and whippy. The cake is dense and moist and delicious. I am wondering if this recipe is ok to double, as one dozen just isn’t enough?
Thanks for yet another fantastic recipe!
I made these for Easter and they were so so good! They were also very easy to make and decorate and of course so adorable. I just barely mixed all the ingredients together and baked til the tops were JUST set, and the cupcakes came out very light and fluffy. However I got the most comments on the frosting and how light and fluffy that was too! All the whipping really paid off and made a difference in the texture. I ended up popping a finished one (w/o the candy) in the microwave for some unknown reason to try it slightly warm and it was INCREDIBLE when warm. Like I almost cried incredible. Such a good recipe and decorating idea, thanks!
Just getting ready to make these for Easter. Your directions say to whisk the flour, baking powder and salt, however, I don’t see salt listed in the ingredients. Could you please tell me how much? Thanks!!
Thanks for adding it in. I used the recipe that was emailed to me on 4/16 and it wasn’t included on that version. Made they today and they turned out great!
thanks much! I had some of the coconut milk left over, so I put a little of it in with the frosting. I also added lemon curd to the cupcake before frosting and the lemon and coconut was a nice combo.
I am a coconut fiend! I love it in everything, cookies, smoothies, bread, chicken, salad, everything. Loving this post and looking forward to making these!
Eh, I don’t like shredded coconut (I think its a texture thing). I just made a version of this over the weekend with grated chocolate. Great substitute, yum!
Those are way too adorable! Easter recipes are always the cutest. I think I’ll have to gather up the ingredients and make these for my husband’s work. :)
I’m a devout coconut lover, so these look so delicious! Toasted coconut is such a crunchy, delicious way to garnish these cupcakes, and they’re so festive for Easter.
What a coincidence! I’m sharing a coconut cupcakes recipe today too. This looks so much better (and cuter) though! Perfect for easter, but it might be too cute to eat… ^^;
I think growing up in the tropics made it impossible not to love coconut. Now I have an unhealthy love relationship with it! I need these cupcakes in my life. Seriously!!
About 5 years ago I probably would’ve skipper right over these, but I have since learned to love coconut and especially coconut cake! CUte topping for spring too.
I used to hate coconut as a kid but now I can’t get enough of it. Go figure! I love coconut cake and am sure I’d love these cupcakes. So pretty and springy!
I was ambivalent about coconut for a long time, too. I think I had a problem with the chewy texture. But now I can’t get enough! Your cupcakes look absolutely gorgeous and I love all the ways you incorporated coconut flavor. Perfect for Easter!
Wow! These cupcakes look absolutely fabulous. I live in the land of coconuts (Kerala, India) but I’ve not been able to find coconut extract anywhere, may just need to skip that when I try to make these.
Great recipe! I turned it into a single layer 8″ inch cake. Just watched the timing for the baking – needed a little longer. Also, I halved the frosting and there was more than enough for our liking., added the toasted coconut to the sides after frosting it. It was the perfect size for our small family to celebrate my daughter’s birthday.
This recipe is so delightful! The cake is very moist and I love the frosting! I make these every Easter and keep a Couple boxes of Malted eggs hidden to make them for oTher times! My son asks for these often!
The cake is good, but I can really taste the alcohol in the coconut extract in the frosting. Make the cake, but skip the frosting.
Is it possible to use this recipe for a rectangular or square pan?
Hi Michelle, I’ve never tried doing so. If you try it, an 8 or 9-inch square pan would probably work better than a 9×13 rectangular pan.
They turned out literally perfect! The best cupcakes I have ever made from scratch! The coconut flavor of the batter really brings out the flavor of the mango frosting I made. Overall, the texture and taste were very, very good. I will definitely use this recipe again.
I would love to ship these to a friend. Any recommendations?
Hi Linda, I’ve seen people cut holes in shirt boxes to fit the cupcakes so they don’t move. I’ve never shipped cupcakes myself so I don’t have any first hand knowledge!
First I Love this recipe! I have shipped them as gifts several times! I would like to know if you have ever made a chocolate version frosting?
Thanks again for such a great recipe!
Linda
Hi Linda, I haven’t, but this is my favorite chocolate frosting: https://www.browneyedbaker.com/best-chocolate-buttercream-cupcakes/
An ok recipe. Cupcake is a bit bland and frosting is very sweet so they even eachother out. I added 1/3c more shredded coconut and + 1/4c coconut milk and it made the cupcake very moist. I also switched the quantity of coconut and vanilla extracts in the frosting (1 ts vanilla and 2ts coconut extract) as it’s the coconut the star of the recipe. Next time I will add even more shredded coconut in the batter and maybe 1/2ts coconut extract.
being a mom of twins I have a tough time feeding them. That is the reason I will be searching for healthy and yummy recipes to cook. Thank Michelle, for the recipe. it looks colorful and I am sure kids will enjoy this. I remember my granny talking about the health benefits of coconut milk. The cupcakes came out good and I am going to prepare it for my twin’s birthday next week.
For the first time , sticking to the recipe really played out well.
Thanks a lot . The taste was perfect and I’ve tried this twice in a row .
My only setback is my cupcake consistency after it’s baked . The first time it was slightly soft and very delicate and the second time , the outsides were burnt but the inside was soft . Any suggestions?
Ps – I baked on minimum heat since my oven is fairly new and seems to heat up quickly .
Hi Ella, So awesome to hear you enjoyed these cupcakes! If you didn’t make any changes the second time, I’m thinking it may have been your oven. I’m not sure what you mean by “minimum heat” but if you changed the temperature at all, that could have been the culprit.
I have made these several times, but I also filled them with custard. People have raved about them and have requested them again and again!
If I use fresh unsweetened grated coconut instead of sweetened do I need to add more sugar??
Hi Danielle, Using unsweetened coconut should still be okay (I’ve subbed it without an issue), but if you use fresh grated coconut, you may run into an issue with moisture.
Hello, can you please confirm the amount of milk needed for the recipe? The recipe calls for 1/2 cup but in one your replies to a comment you stated to alternate flour with milk; 1/3 cup flour, then 1/2 cup milk, 1/3 flour, 1/2 milk then the last 1/3 flour. That totals to 1 cup milk.
Hi Denise, It is 1/2 cup. I see the comment you are referring to above and I think the original commenter was confused… you add the flour mixture in thirds, alternating with the milk, not actually 1/3 cup or 1/2 cup, but rather one-third of the flour mixture, 1/2 of the total milk, etc. Does that make sense?
I was wondering if I can use coconut milk from a can?
Hi Ream, Yes, that’s what I use!
I made this recipe as a surprise for my mom’s birthday and she (and the rest of my family) loved them! They came out nice and moist and the flavor was excellent… not too sweet or overpowering. This was the first time I have ever made cupcakes, and the recipe was definitely easy to follow and make. Thank you for the wonderful recipe!
I recently made these with a slight tweak, and they were delicious, huge hit, perfect amount of coconut, tender, and the frosting was spot on. I didn’t make for easter, so I just iced with my trusty Wilton 2D, and went a little further and baked them with a small Mounds bar in the middle. Always like the look on someones face when they get a surprise in the center.
Thanks, Michelle
the recipe of the coconut cupcakes, I need 1egg and 1 egg white Are 2 eggs?
Made the cake…just delicious ????. Used some leftover lemon cream cheese topping instead was just great!!
Made the cake…just delicious ????. Used some leftover lemon cream cheese topping instead was just great!And i used two eggs intead of 1 whole, plus whites of the second…didnt want to throw away the yolk and they we2just perfect
Delicious :)
I’m confused. Is it one whole egg (yolk & white not seperated) plus an additional egg white? or just 1 whole egg seperated? Thank you.
Hi Tryce, It’s 1 whole egg plus an additional egg white.
Thank You !!!!!! So excited to make!
All of these recipes look So Good, have tried some and plan to make Lots More!!! Thank You For All The Wonderful Recipes!!
I made this delicious recipe for a birthday party, and I enjoyed it so much. It was my first time making any baked good with coconut, so this was a blast to make. I liked the decoration idea, a lot, and decided to make homemade coconut milk for this recipe. I think everybody should make the coconut milk at home because you can alter it to your taste (and it’s so much fun). I just think that they used a lot more butter than I expected for these cupcakes. These cupcakes are made with coconut – a super fatty food, so I thought, that it wouldn’t require so much butter. But overall, I truly think, that these cupcakes were very fun to make, and turned out to be moist, light, and super rich in the coconut flavor. Loved it!
These cupcakes are amazingly delicate in flavor and texture really top-notch. I haven’t frosted them yet, I decided I had to eat the runt of the dozen, that had another one so now I’m hiding them until tomorrow… I don’t have coconut extract so I’m planning to use the rum extract i do have to make a sort of pina colada-ish frosting for the cupcake.
I left you a comment yesterday. I made a these cupcakes. I made regular size and mini size. Wow. What a hit at my house at Suoer Bowl. They are all gone! I ado about the problem I had with he frosting. I said, my powered sugar must of been old? That’s never happened to me. BUT. I need to explain. I thought I used powered sugar. I found out today that it was CAKE FLOUR!! Omg. I have never ever done a hat in my whole life. To make the story crazier, I had the cake flour in a good container and it was labeled Cake Flour! I didn’t even pay attention to what I did. So. I learned a hard lesso. Pay attention!! Haha. I highly recommend anyone to bake these cupcakes. As long as you read your own labels. Thanks again! Bonnie
I love love these cupcakes! I only had one problem, I made the frosting and it was really bad. I think my powered sugar was old. Lucky for me I keep a well stock pantry. I had open a new bag and it was fine. I don’t bake sweets much, I only good on cookies and pies. But wow. These cupcakes are Delish. Only change I did was add 2T extra flour. I live in high altitude. I didn’t add extra milk cause I had a feeling the 1/2 cup was going to be fine because coconut milk is pretty rich. And it worked. I highly recommend anyone to try this recipe. Now, I saw cookies on this site that’s going to be my next project. Peace!
Wow! I love this recipe so much i used it for my wedding cake! 140 guests were absolutely in heaven and thought this cake was moist, had amazing texture and such great coconutty flavor! We used all organic ingredients and eggs from our own chickens. I made the frosting with half butter and half cream cheese. My sister made a gorgeous 3 layer wedding cake and over 100 cupcakes! Thank you for this forever outstanding best coconut cake recipe ever!
(i tried to post a beautiful photo, but didnt work?)
I love these cupcakes but is it possible to make a three layer cake with these recipe?
Hi Tonya, You would need to triple the recipe for a three layer cake.
I wanted to make these for Easter, they look so good! The problem is some guests aren’t that crazy about coconut so I was going to do a vanilla cupcake instead of the coconut cupcake but still do the coconut frosting and garnish. Should I use your classic yellow cupcake recipe or the vanilla cupcake?
Hi Ricky, I definitely recommend this vanilla cupcake: https://www.browneyedbaker.com/classic-yellow-cupcakes-with-chocolate-frosting/. Enjoy!
Cannot wait to try these for Easter! Thank you for sharing. Do you use coconut milk from a can or refrigerator section? Thanks again- love your recipes:)
Hi Laura, I always use the canned coconut milk. Hope that helps!
The wet icing mixture tasted great, with a perfect balance. However when it was cooked it became bitter…
It could have been due to the canned coconut milk, what ever it was it was not impressive.
The icing should not be cooked… it just gets mixed and frosted on top of the cupcakes.
I LOVE these cupcakes and every time I make them they get rave reviews from family. Question though – I’m going to make them to take up to girls weekend away, and wondering if made a day in advance are they better to sit in a container at room temperature frosted, or bring unfrosted and frost them before eating?
Hi Danielle, They’re one of my favorites, I’m glad you love them! You can frost them and store in a container at room temperature a day in advance.
These cupcakes were an absolute hit! My aunt told me they were a definite remake (she’s very hard to please) and my boyfriends mom who NEVER goes for seconds had TWO!! Not too sweet, not too coconut-ty. a genuinely delicious cupcake I am so proud to give to everyone! Thank you for this great recipe :)
I made these cupcakes for my family this weekend and they were a hit! So delicious, moist and perfect amount of coconut flavor in the cake and frosting. I just have one question – I live in Lake Tahoe at 6200 feet elevation, so do you have a high altitude recipe? Although the flavor and texture was spectacular, my cupcakes did not rise in the middle and left a little hole that I had to fill in with frosting. Please let me know… would love to make these for my coconut loving boyfriend’s birthday next week!
Hi Sheryl, I’m so glad you enjoyed these! I don’t have a separate high altitude recipe, but I do have some tips for high altitude baking here: https://www.browneyedbaker.com/high-altitude-baking/
Can I use this recipe to make an 8 inch cake..This recipe sounds too interesting
Hi Rajula, This recipe would make a single 8-inch layer. If you’d like two layers for a traditional layer cake, you’ll need to double the recipe. I’ve never adapted the recipe for a cake, so let me know how it turns out!
Regular size or mini?
Regular.
Hi, have made these cupcakes several times now as they are so YUMMY! I am now making it as a double layer cake and was thinking of adding a layer of raspberry jam and fresh cream in the middle… has anyone tried this, do you think it will work?
Hi Renee, That sounds delicious! Let me know how it turns out!
Hi Michelle,
It was delicious! I made it the afternoon before. I did 4 batches (split into to 9″ pans) so it turned out to be a very tall cake (looked great). Between the layers I did a light spread of raspberry jam and a thick layer of whipped cream (with a dash of vanilla extract and sugar). As I did it the night before it stayed in the fridge over night. I took it out 2 hours before eating and it was like a mud cake texture. Absolutely divine!!!! Thanks for such a delicious recipe!!
I love this recipe and so does my friends who likes coconut.
One of my friends doesn’t take coconut so can I replace the coconut milk with milk and do not add the shredded coconut too?
Hi Anne, You could certainly try! I haven’t done it so I don’t know how it will turn out; let me know!
Thanks so much for sharing this delightful recipe! I’m hoping to make these this weekend, and wanted your opinion on whether I could substitute coconut oil for butter? I wasn’t sure if that would affect the consistency or flavor greatly. I will also be omitting the coconut extract in the frosting since I don’t have any on hand. Thoughts?
Hi Daniela, I have not substituted coconut oil for the butter so I can’t guarantee how they would turn out. If you try it, let me know!
Hi Michelle, Thanks for your speedy reply! I’ll give it a go and report back :)
Thank you for the recipe! I tried it and absolutely love the finished product. Cupcakes are very light and moist. I would recommend doubling the recipe if more than a dozen is needed. The recipe makes just shy of a dozen both times I’ve made it, (11 cupcakes). I would definitely bake them again! :-)
I only have sweetened coconut milk on hand. Do you have any suggestions on the amount of sugar to use in the batter since I’ll be cutting back on the sugar bc of the sweetened coconut milk.
Hi Jen, I really don’t know, as there’s no way to tell how much sugar is in the coconut milk. Keep in mind, as well, that removing sugar from the batter could impact the final texture.
Amazing! The cake was really moist, and the frosting was incredibly creamy and delicious. I topped them with Cadbury Mini Eggs. Everyone loved them. Thanks for a great recipe!
Yummy sounding recipe, thank you. These look perfect for my upcoming Easter dessert! One quick question: the shredded coconut for the cake is listed specifically as “sweetened;” however, the toasted coconut for the garnish is not specified as sweetened or unsweetened. What did you use/what do you prefer? Wasn’t sure if sweetened coconut on top of the coconut frosting would be TOO sweet… or just even more amazing! :-) Thanks!
Hi Ashley, I really don’t think it matters, but I used sweetened on top. Enjoy!
Hi there – the egg quantity isnt listed. I am baking atm and would really love to try these out
Hi Sina, It is listed… 1 egg and 1 egg white… under the ingredients.
Hi!can i u used dessicated coconut for this recipe.
Hi Alice, Yes, I think that would work just fine.
Thank you! Absolutely lovely. A definite keeper!
I am a coconut lover and these are my dream. I’m headed to the kitchen to make them a reality. Thanks so much for the recipe!
is there any substitute for coconut milk ?
Hi Sabina, Not for this recipe, since that is what contributes to the coconut flavor in the cupcakes.
i have coconut milk powder, please tell me how to use it in this recipe.
Hi Sabina, I have never used coconut powder, so unfortunately I can’t give any recommendations without knowing how it might affect the taste or texture of the cupcakes.
why vanilla extract and not coconut extract in the batter?
Because they are already tremendously infused with pure coconut flavor through the coconut milk and actual shredded coconut.
hello michelle, planning on making these this weekend for the family and my family and i are huge coconut lovers but not so much big on frosting. is the cupcake it self (without frosting) have a strong coconut flavor?
Hi Emma, I wouldn’t classify the cupcake flavor as strong. It definitely tastes like coconut but not as much so as the frosting. You could always use less frosting per cupcake.
Hi Michelle, when u pulse the coconut flakes to add to the flour, after the cupcakes bake will u still be able to taste the crunchiness of the coconut flakes?
Hi Shannice, No, the purpose of pulsing it into the flour is so that the cupcakes have a consistent texture, while maintaining a coconut flavor. That is why the extra toasted coconut is added to the top of the cupcakes.
I love this cake! I keep making it and getting lots of compliments ( I top it with a whitechocolate buttercream and toasted coconut and almonds) This is a nice moist cake. Thank you!
Can sweetened be substituted with unsweetened coconut??
I think you could do that without an issue, yes.
Can i use margarine instead of butter ?
Hi Dia, I would not recommend that.
Can i use a hand mixer to make the frosting?
Hi Jamie, Yes, I think that would work just fine.
After you add the flour in three batches, you then add the milk in two batches right??
Hi Raneisha, No, you add them in alternating fashion, i.e. Add ⅓ of flour, add ½ of milk, add ⅓ of flour, add remaining ½ of milk, then remaining ⅓ of flour.
so the recipe calls for 1 cup coconut milk.
No, not 1/3 cup or 1/2 cup… one-third of the flour mixture, one-half of the milk, etc.
I made these after my friend made them and said they were THE BEST CUPCAKES she has ever had, and I too fell in love. The frosting is out of this world light and fluffy and whippy. The cake is dense and moist and delicious. I am wondering if this recipe is ok to double, as one dozen just isn’t enough?
Thanks for yet another fantastic recipe!
Hi Jana, I have not doubled this particular recipe, but I think it should be fine.
It worked! I doubled the recipe and it turned out perfect. It made 24 regular size cupcakes and 24 mini cupcakes. :)
I made these for Easter and they were so so good! They were also very easy to make and decorate and of course so adorable. I just barely mixed all the ingredients together and baked til the tops were JUST set, and the cupcakes came out very light and fluffy. However I got the most comments on the frosting and how light and fluffy that was too! All the whipping really paid off and made a difference in the texture. I ended up popping a finished one (w/o the candy) in the microwave for some unknown reason to try it slightly warm and it was INCREDIBLE when warm. Like I almost cried incredible. Such a good recipe and decorating idea, thanks!
MMMMMmmm!!!! So delicious! A success in my family! Thanks for this recipe!
great recipe ;)
Thanks for sharing great recipe :)
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Awesome recipe. And so pretty! I made 2 batches!
Just getting ready to make these for Easter. Your directions say to whisk the flour, baking powder and salt, however, I don’t see salt listed in the ingredients. Could you please tell me how much? Thanks!!
Hi Jenny, It’s up there in the ingredient list. You need ¼ teaspoon.
Thanks for adding it in. I used the recipe that was emailed to me on 4/16 and it wasn’t included on that version. Made they today and they turned out great!
looking forward to making these, but am wondering if the coconut milk called for is the kind in the can or the cartons in the dairy section?
Hi Michelle, I bought it in a can, in the Hispanic section.
thanks much! I had some of the coconut milk left over, so I put a little of it in with the frosting. I also added lemon curd to the cupcake before frosting and the lemon and coconut was a nice combo.
I am a coconut fiend! I love it in everything, cookies, smoothies, bread, chicken, salad, everything. Loving this post and looking forward to making these!
http://hotdogfoodblog.blogspot.com/
these look so great for easter!
I tried these cupcakes and they are delicious! I changed the frosting to a coconut cream cheese and they turned out great. Thanks for sharing!
These look perfectly dressed up for Easter and I always start to think about coconut when Spring rolls around and not a moment before! ;-)
These cupcake sound divine! And they are so cute to boot!
Eh, I don’t like shredded coconut (I think its a texture thing). I just made a version of this over the weekend with grated chocolate. Great substitute, yum!
I have been a coconut lover for a long time. These cupcakes are too cute for Easter. Cute and delicious looking!!
Those are way too adorable! Easter recipes are always the cutest. I think I’ll have to gather up the ingredients and make these for my husband’s work. :)
major coconut fan and made these last night and they went down a hit.
thanks for the amazing recipe :)
The cupcakes look lovely!
I’m a devout coconut lover, so these look so delicious! Toasted coconut is such a crunchy, delicious way to garnish these cupcakes, and they’re so festive for Easter.
Yum, these look fantastic!!!
These look great. I love anything coconut and so does my family.
These look SO perfect for Easter!! And they sound delicious, can’t wait to try them!
What a coincidence! I’m sharing a coconut cupcakes recipe today too. This looks so much better (and cuter) though! Perfect for easter, but it might be too cute to eat… ^^;
Just what I need for the family this weekend!
Yum!! Coconut has been become one my favorite additions to baked treats! These look delicious and so festive for Easter!
These are adorable!
I love coconut cake, I can just imagine how wonderful coconut cupcakes are. Thanks for sharing!
So cute! I love the toasted coconut top. Toasting the coconut really adds such a nice touch.
These look just beautiful!!!
I think growing up in the tropics made it impossible not to love coconut. Now I have an unhealthy love relationship with it! I need these cupcakes in my life. Seriously!!
About 5 years ago I probably would’ve skipper right over these, but I have since learned to love coconut and especially coconut cake! CUte topping for spring too.
I used to hate coconut as a kid but now I can’t get enough of it. Go figure! I love coconut cake and am sure I’d love these cupcakes. So pretty and springy!
Beautiful!
The only thing i can say about this great recipe as a coconut lover and as Homer Simpson would say is mmmmm coconut
I was ambivalent about coconut for a long time, too. I think I had a problem with the chewy texture. But now I can’t get enough! Your cupcakes look absolutely gorgeous and I love all the ways you incorporated coconut flavor. Perfect for Easter!
Wow! These cupcakes look absolutely fabulous. I live in the land of coconuts (Kerala, India) but I’ve not been able to find coconut extract anywhere, may just need to skip that when I try to make these.
I love the looks of these! The first 2 images are some of my all time favorites of yours! Pinned
Wow, gorgeous looking cupcakes!
I’m a coconut lover and these cupcakes are gorgeous!
these look super pretty and tempting.. lovely!!
Ahhh, these are so cute! I’ve made the cupcakes so I can attest that they are super yummy.