Coconut Cupcakes

Moist, fluffy coconut cupcakes topped with a coconut cream cheese frosting and sweetened coconut flakes. It's the perfect springtime treat and festive for Easter.

Coconut cupcakes are one of my springtime favorites!  They are deliciously moist and with the addition of pastel chocolate eggs they are festive for Easter.  Arranged on a simple white cake stand, they make for a beautiful centerpiece (until dessert of course!).

Back in the day, I once worked as a baker at a restaurant that only served breakfast.  I had the freedom to create the recipes for the daily menu and among them, one of the favorites was coconut cupcakes with cream cheese frosting.  I think my love for coconut cupcakes began in that kitchen.  It must run in the family as well because coconut is also one of my mom's favorites, whether it is cupcakes, almond joy bars or coconut ice cream.

These coconut cupcakes do not skimp on coconut flavor.  The batter has coconut milk, shredded coconut and coconut extract.  In my opinion, cream cheese frosting is the perfect compliment to coconut cupcakes and in this recipe I use a coconut cream cheese frosting that has coconut extract and is topped with sweetened shredded coconut.  These cupcakes really are for the coconut lover.  However, if you prefer, these cupcakes would also be delicious with my Swiss Meringue Buttercream.

Key Ingredients in Coconut Cupcakes

1. Cake Flour.  Cake flour yields a pleasant light, soft texture in cakes and cupcakes.  If you do not have any on hand you can always substitute an equal amount of all-purpose flour in this recipe.  Note though, that using all-purpose flour will result in a little more dense and chewy cupcakes.
2. Egg Whites.  Eggs add structure, leavening, flavor and color to cakes.  Many recipes will call for whole eggs.  However, I am using only egg whites for this recipe which not only adds a lighter texture to the cupcakes but also produces more of a white cake crumb.
3. Coconut Extract. For added coconut flavor, coconut extract is the perfect touch.  Just a small amount goes a long way in this recipe.
4. Canned Coconut Milk.  Canned coconut milk is very different than coconut milk found in the refrigerated dairy aisle.  The canned version is used in cooking and baking.  Often the fat and liquid will separate into two layers.  Some recipes will call for just the cream, but in this recipe be sure to mix the contents together until evenly combined.
5. Sweetened Shredded Coconut.  For a more moist cupcake, I prefer to use sweetened shredded coconut as opposed to unsweetened coconut, and I find that it gives a nicer texture to the cupcakes.

I love adding a touch of gold to any decor, and these pastel chocolate candy eggs are no exception.  At our local grocery store I was only able to find plain pastel eggs and so I decided to spruce them up a bit with little effort.

DIY Gold Speckled Chocolate Eggs

1. Mix a small amount (about ½ a teaspoon) of metallic gold edible luster dust with bit of clear alcohol (or vanilla extract),  just enough to thin the luster dust out into a liquid consistency (add the alcohol slowly so that it does not dilute all of the powder).
2. Using a food safe paintbrush, dip the brush into the gold mixture, and remove any excess liquid from the brush to avoid creating large splotches.
3. Run your finger through the bristles to create a light speckling of gold over your chocolate candy eggs.

5 Reasons Why This Recipe is a Must

1. This is a VERY moist cupcake recipe.  Between the coconut milk and sweetened coconut, each bite is packed with moisture.  No dry cake here!
2. For the coconut lover, this recipe is packed with flavor!  From top to bottom, no crumb spared.
3. These cupcakes look fun, festive and impressive all while being so simple to make.
4. The cupcakes can be baked, cooled and tightly covered at room temperature overnight.  The coconut cream cheese frosting can also be made a day ahead, but stored covered in the refrigerator.  Once ready to decorate, allow the frosting to sit at room temperature for about 30 minutes to soften.  Beat by hand with a rubber spatula or in a mixer for 1 minute before frosting the cupcakes.
5. This cupcake is very versatile to a variety of frostings.  Why not try it with chocolate fudge frosting, caramel buttercream, Swiss Meringue Buttercream, hazelnut buttercream or so many more options!

I urge you to make these festive cupcakes for Easter.  They are sure to be a hit.  And if not making for the holiday, simply leave off the eggs and serve them at your next party or whip up a batch to enjoy just because!

More cupcake recipes

• Strawberry cupcakes
• Chocolate peanut butter cupcakes
• Champagne cupcakes
• Birthday cake cupcakes

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Coconut Cupcakes. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

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Coconut Cupcakes

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• Author: Maria
• Yield: 12 cupcakes 1x

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Description

Moist, fluffy coconut cupcakes topped with a coconut cream cheese frosting and sweetened coconut flakes. It's the perfect springtime treat and festive for Easter.

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Ingredients

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For the Coconut Cupcakes

• 1 ½ cups (165 g) cake flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 stick (113 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 3 large (100 g) egg whites, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• ¾ cup (180 ml) canned coconut milk
• ½ cup (40 g) sweetened shredded coconut

For the Coconut Cream Cheese Frosting

• 8 oz (224 g) full fat cream cheese, softened to room temperature
• 1 stick (113 g) unsalted butter, softened to room temperature
• 3 cups (360 g) powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• Sweetened shredded coconut, for topping
• Chocolate eggs, for garnish (optional)

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Instructions

1. For the Cupcakes.  Preheat oven to 350°F/177°C.  Line a muffin pan with cupcake liners.  Set aside.
2. In a medium bowl, sift together flour, baking powder, baking soda and salt.  Set aside.
3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, about 2 minutes.  Scrape down the sides of the bowl as needed.  Beat in egg whites, one at a time, until combined.  Scrape down the sides of the bowl and beat in vanilla and coconut extracts until mixed well.  With the mixer on low speed and in three parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry ingredients.  Beat until just combined.  Fold in the shredded coconut.
4. Fill cupcake liners ⅔ full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow cupcakes to cool completely in the pans set on a wire rack before frosting.
6. For the Coconut Cream Cheese Frosting.  In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth.  Add powdered sugar and mix until completely combined and creamy.  Add vanilla and coconut extracts and mix on medium speed for 30 seconds.
7. To Assemble and Decorate.  Frost completely cooled cupcakes.  Top with shredded coconut and three chocolate eggs, or as desired.

• Category: Cupcakes