Coconut Cupcakes

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I love high tea and have blogged about it here and here. The idea of spending an afternoon with your girlfriends sampling an array of sandwiches, scones and pastries whilst sipping on tea or bubbles is heavenly!

When I heard this month’s theme for the Sweet Adventures Blog Hop was High Tea I knew I had to create something tasty, eye catching and most importantly, bite-size. I got out my nice teacups that usually only stay in the cupboard (terrified I am going to break them) and presented a little impromptu high tea on my dining room table.

Coconut Cupcakes
Prep time
Cook time
Total time
Serves: 48 mini cupcakes
  • 170g butter, room temperature
  • 1 cup caster sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut milk
  • 1 cup toasted coconut (shredded or desiccated)
Coconut Icing
  • 170g butter, room temperature
  • ¼ cup coconut milk
  • 1 tsp vanilla extract
  • 2-3 cups icing sugar
  • 1 cup toasted coconut
  • Untoasted coconut to decorate
  1. Preheat oven to 170°C. Line 2 x 24 mini-muffin tins with cupcake papers.
  2. Spread 2 cups of coconut onto a baking tray in an even layer. Please note 1 cup goes into the cupcake batter and 1 cup is reserved for the icing. Toast until golden brown which will only take around 2 minutes (watch like a hawk!)
  3. Cream the butter with an electric mixer until smooth in a large bowl.
  4. Gradually add the sugar and beat for 3 minutes until fluffy.
  5. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  6. In a separate bowl sift the flour, baking powder and baking soda. Alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry.
  7. Mix until just combined, then stir in 1 cup of toasted coconut.
  8. Fill cupcake liners about ¾ full with mixture and bake for 12-15 minutes until lightly golden brown.
  9. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Coconut Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add in the vanilla, coconut milk and toasted coconut.
  3. Beat until icing is light and fluffy.
  4. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with coconut.

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  1. says

    These look like little bites of heaven! Lovelovelove your beautiful cup and cake stand :) Oh the conundrum of owning pretty things but being afraid of breaking them :( I’m the same – I brought back some beautiful Venetian glasses from Italy from my last holiday but I basically never use them – would shoot myself if they even got a tiny chip. Haha

    • Swah says

      They are gorgeous aren’t they! I am buying a new bookcase soon so I can display my nice teacups, at least I can stare at them regularly instead of them being stuck safely in a cupboard ;)

  2. Elizabeth says

    Thanks for sharing! Decided to make these for Christmas. First 12 are already out of the oven and they turned out great! Very moist. I used normal sized cupcake tins and this yielded about 18 cupcakes. Will be making again!


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