Baked with loveAlways eggless
Eggless coconut cupcakes with white buttercream swirls dusted with desiccated coconut on a wooden board
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
  1. 1Whisk flour, coconut, baking powder, baking soda and salt.
  2. 2Whisk sugar, oil, coconut milk, milk, vanilla and lemon juice.
  3. 3Fold wet into dry. Divide between 12 lined cases.
  4. 4Bake at 175°C for 18–20 mins until a skewer comes out clean. Cool fully.
  5. 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.
  6. 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.

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