Coconut cupcakes

Coconut cupcakes

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(10 ratings)

Prep: 30 mins Cook: 20 mins plus overnight chilling


Makes 12

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat

Nutrition and extra info

  • Gluten-free

Nutrition: per cupcake

  • kcal388
  • fat21g
  • saturates18g
  • carbs45g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.1g
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    For the coconut whipped cream

    • 400g can full-fat coconut milk (must not contain stabilisers)
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    • 140g icing sugar
    • 1 tsp vanilla bean paste
    • 50g desiccated coconut

    For the cakes

    • 100g coconut oil
    • 225g golden caster sugar
    • 3 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 200g gluten-free self-raising flour (the mix should include xanthan gum – I used Doves Farm)
    • 100ml coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    • 1 tsp vanilla extract


    1. Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.

    2. Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.

    3. The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Mar, 2019
    Apologies, I didn’t do the icing, but wanted to comment on how light they are and the coconut oil gave a really rich taste! We used white spelt flour and 180g sugar and 2tbs goat milk.
    KochinVeronica's picture
    20th Jun, 2016
    I used the folllowing ingredients and it tasted great, having also considerably less calories per muffin, respectively 206. 100 ml walnut oil, 150 g brown sugar, 25 g desiccated coconut, 100 g icing sugar, 100 ml milk,200 g spelt flour.
    3rd Jan, 2016
    Had great difficulty getting coconut milk without stabilisers, eventually found one at a larger Asda, however it wouldn't whip up but stayed as a thick cream, so maybe it did contain a stabiliser. Despite all this they were very nice and enjoyed by all. I made 23 small fairy cakes not 12 muffin sized cakes as wanted them for a birthday tea-party.
    23rd Dec, 2015
    If you love coconut these are delicious!
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