Toasted Coconut Cupcakes Recipe

Tender-crumbed cupcakes are flavored with coconut that's been lightly toasted.

Use canned coconut milk and coconut cream to turn your regular white cake recipe into one with a tropical twist. The coconut oil in the frosting is optional—but it definitely turns that coconut flavor up a notch! 

Toasted Coconut Cupcakes Recipe

Catalina Altomonte
Tender-crumbed cupcakes are flavored with coconut that's been lightly toasted.
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12


Toasted Coconut Cupcakes Ingredients

  • 1/2 Cup freshly grated coconut (niyog) squeezed dry
  • 2 tablespoons brown sugar
  • 3 medium egg whites
  • 2/3 Cup canned coconut milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 Cup caster sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1/2 Cup Butter at room temperature
  • 3/4 Cup unsalted butter softened
  • 2 cups Powdered SUgar sifted
  • 1/8 teaspoon Salt
  • 3 tablespoons coconut cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon extra virgin coconut oil


  • Preheat the oven to 350 degrees F (180 degrees C). Mix the grated coconut and brown sugar together, spread onto a baking sheet, and bake for 12-15 minutes or until golden brown and crunchy. Place in a bowl and set aside.
  • Line a cupcake tin with 12 cupcake liners. In a medium-sized bowl, lightly mix the egg whites, coconut milk, and vanilla with a whisk until just combined. Set aside.
  • In a large bowl, sift the flour, sugar, baking powder, and salt together. Whisk until thoroughly combined.
  • Add the butter into the flour mixture and, with a hand mixer or stand mixer, mix until the butter is evenly distributed and it forms a sandy mixture.
  • Add half the egg mixture and blend on medium speed for 10 seconds; add the other half of the egg mixture and blend on medium speed for 20 seconds or until smooth and combined. Scoop into prepared cupcake tin until liners are 3/4 full.
  • Bake for 25 minutes or until a toothpick inserted at the center comes out clean. Immediately transfer the cupcakes onto a wire rack and cool completely.
  • To make the frosting: With a handheld mixer or stand mixer, blend the butter, salt, and powdered sugar for 10 minutes on medium speed or until light and fluffy. Add the coconut cream, vanilla, and coconut oil, and blend until light and fluffy.
  • With an offset spatula, spread around 1 rounded tablespoon of frosting onto the top of each cupcake. Dip into the toasted coconut. Repeat with the rest of the cupcakes.
Keyword Coconut Cupcakes, Fluffy Coconut Cupcakes
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