Cupcakes
Coconut Cupcakes
Fluffy coconut sponge topped with coconut buttercream and a snow of desiccated coconut.

Cupcakes
Coconut Cupcakes
Recipe at a glance
- Prep time
- 20 mins
- Cook time
- 20 mins
- Total time
- 55 mins
- Servings
- 12 cupcakes
Made with coconut milk and desiccated coconut for a light, tropical sponge. Finished with a soft buttercream swirl and a snowfall of coconut. Feels like a beach holiday.
egglesscupcakescoconutfamily bake
Ingredients
15 items
For the sponge
For the coconut buttercream
Step-by-step method
Family-friendly
Two lists so everyone knows their job — grown-ups handle heat and blades, little hands do the fun bits.
🧒 Little Baker Jobs
- 🥣 Measure the flour and coconut.
- 🥥 Stir the coconut milk into the batter.
- 🧁 Spoon batter into the cases.
- ❄️ Sprinkle coconut over the swirls.
👩 Grown-Up Jobs
- 🔥 Preheat the oven to 175°C.
- ♨️ Bake and cool the cupcakes fully.
- 🌀 Pipe the buttercream swirls.
Full detailed method
- 1Whisk flour, coconut, baking powder, baking soda and salt.
- 2Whisk sugar, oil, coconut milk, milk, vanilla and lemon juice.
- 3Fold wet into dry. Divide between 12 lined cases.
- 4Bake at 175°C for 18–20 mins until a skewer comes out clean. Cool fully.
- 5Make the coconut buttercream — always start with the butter alone: put the softened butter in a large bowl. Using an electric hand whisk, or a stand mixer fitted with the paddle attachment, beat on medium-high for 4–5 minutes, scraping the bowl, until almost white and whipped-looking. With a hand whisk only (no electric), beat vigorously for 6–8 minutes until pale.
- 6On the lowest speed, add the icing sugar a heaped spoonful at a time. Add the coconut milk (use the thick cream from the top of a full-fat tin for best flavour) and beat back on medium-high for 3–4 minutes until pale, fluffy and silky. Pipe swirls with a large star nozzle and dust generously with desiccated coconut.
Printed from bakewithkrutika.com/recipes/eggless-coconut-cupcakes
© Bake with Krutika
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