Toasted Coconut Cupcakes with Cream Cheese Frosting

These toasted coconut cupcakes are topped with a sweet, fluffy cream cheese frosting. They would make a tasty addition to any dessert table, party, or Saturday afternoon.

Do you love coconut? Try my Coconut Date Cheesecake Bars, or "Special" Coconut Coffee Recipe.

Homemade coconut cupcakes
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Key ingredients:

  • Butter. Make sure to bring to room temperature.
  • Sugar
  • Eggs
  • Vanilla Extract
  • Coconut Milk
  • Desiccated coconut
  • Shredded Coconut

What is the difference between desiccated coconut and shredded coconut?

Desiccated coconut is simply ground shredded coconut. You can make your own by putting shredded coconut into the food processor and processing the coconut until it's quite fine. Using both in the cupcakes gives the cupcakes a great texture as well as a strong coconut flavor.

How to make coconut cupcakes:

  1. Preheat the oven and line a cupcake pan with cupcake liners, set aside. 
  2. In a medium bowl, combine flour, baking powder, salt and whisk until well combined, set aside.
  3. With a hand mixer, beat together butter and sugar on medium for 3 minutes. 
  4. Beat in the eggs and add in vanilla extract and flour mixture. 
  5. Pour in the coconut milk, then add the remaining dry ingredients and stir.
  6. Fold in desiccated coconut. 
  7. Scoop out the batter into muffin tins about ¾ full then bake.
  8. Allow the cupcakes to cool for 10 minutes in the cupcake pan, then transfer to a wire rack to cool completely before adding your cream cheese frosting. 
  9. Sprinkle the cupcakes with toasted coconut and serve.

Toasted Coconut Cupcakes with Cream Cheese Frosting

| 12 cupcakes
Prep Time | 10 mins
Cook Time | 25 mins
Total Time | 35 mins
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Ingredients
 

  • 1 ¼ cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup coconut milk
  • ½ cup desiccated coconut
  • 2 cups toasted shredded coconut for topping unsweetened

Frosting

  • pkgs cream cheese, softened
  • ½  cup butter, softened
  • 1 ½ cups powdered sugar
  • teaspoon vanilla
Check out our Kitchen Reference Guide for help with unfamiliar terms.

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners, set aside.
  • In a medium bowl, combine flour, baking powder, salt and whisk until well combined, set aside.
  • In a stand mixer, beat together butter and sugar on medium speed for 3 minutes.
  • Beat in the eggs one at a time, then add in vanilla extract and half of the dry mixture at low speed.
  • Pour in the coconut milk and beat until combined, then add the remaining dry ingredients and mix.
  • Using a spatula, gently fold in desiccated coconut. Next, scoop out the batter into the cupcake pan and fill about ¾ full, then bake for 20-25 minutes or until the center is cooked. (Check by inserting a toothpick and if it comes out clean, it’s done.)
  • Allow the cupcakes to cool for 10 minutes in the cupcake pan, then transfer to a wire rack to cool completely before adding your desired frosting.
  • Garnish the cupcakes with toasted coconut and serve.

Cream Cheese Frosting

  • Beat the cream cheese & butter well.
  • Add powdered sugar and beat again.
  • Add vanilla and beat until fluffy.

Nutrition

Calories: 473kcalCarbohydrates: 47gProtein: 4gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 187mgPotassium: 199mgFiber: 3gSugar: 33gVitamin A: 512IUVitamin C: 1mgCalcium: 34mgIron: 2mg

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