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Coconut cupcakes

Coconut cupcakes

A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • Easy
  • 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

  • Gluten-free
Nutrition: per cupcake


For the coconut whipped cream

  • 400g can full-fat coconut milk (must not contain stabilisers)
  • 140g icing sugar
  • 1 tsp vanilla bean paste
  • 50g desiccated coconut

For the cakes

  • 100g coconut oil
  • 225g golden caster sugar
  • 3 large eggs
  • 200g gluten-free self-raising flour (the mix should include xanthan gum – I used Doves Farm)
  • 100ml coconut milk
  • 1 tsp vanilla extract


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2015


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A star rating of 4.5 out of 5.11 ratings

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