Coconut Cupcakes with Coconut Cream Cheese Frosting Recipe

Sep 11, 2018


Thanks to Rilka Warbanoff and Foodland.


Cupcake Ingredients

¾ cup of unsalted butter, room temperature

1 ¼ cup of sugar

3 eggs, room temperature

1 cup of canned coconut milk

1 teaspoon of vanilla extract

2 ¼ cups of flour

1 teaspoon of salt

1 teaspoon of baking powder

½ cup of sweetened desiccated coconut

Coconut Cream Cheese Frosting Ingredients

½ cup of butter room temperature

8 oz of Philly cream cheese room temperature

½ -1 cup of icing sugar

¼ cup of sweetened desiccated coconut


Cupcake Method

Preheat the oven to 350 F. Beat the butter until light and fluffy. Add sugar and beat till light and fluffy again. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

Fold in the coconut. Scoop into cupcake papers about one half to three-

quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frosting Method

Beat the butter and cream cheese together, about 3 minutes.

Slowly add the icing sugar, taste as you go adding more sugar until you have reached the desired sweetness.

Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes 20 cupcakes.





1 x 400ml can coconut cream

1/2 cup thickened cream

5 eggs

1/3 cup coconut sugar

1/4 cup xylitol

1 large mango finely chopped

2 lime zest of

2 tbs extra coconut sugar


Whisk together the coconut cream, thickened cream, eggs and combined coconut sugar and xylitol in a large bowl.

Strain the cream mixture into a large jug. Pour evenly among six 125ml (1/2-cup) capacity ramekins.

Place a large bamboo steamer over a wok one-third filled with water and bring to the boil. Place the ramekins in the steamer and cover with a large piece of non-stick baking paper. Cook, covered, for 12-15 minutes or until the custard is just set. Remove from the steamer. Set aside to cool.

Place the mango, lime leaves and extra brown sugar in a bowl and stir until the sugar dissolves.

Top the custards with the mango mixture to serve.