Lime and coconut cupcakes

Lime and coconut cupcakes


20 people made this

About this recipe: These gorgeous coconut cupcakes have just the right hint of lime and look beautiful. To make an even easier icing, combine lime juice with icing sugar and drizzle over the cakes.


Makes: 12 cupcakes

  • 190g sifted plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 200g caster sugar
  • 120ml virgin coconut oil
  • 3 tablespoons lime juice
  • 1/2 tablespoon lime zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 120ml milk
  • Icing
  • 110g cream cheese, softened
  • 4 tablespoons virgin coconut oil
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon lime zest
  • 200g icing sugar
  • 75g desiccated coconut

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 12-hole muffin tin or line with paper cases.
  2. Combine flour, baking powder and salt.
  3. In a large bowl combine the sugar and 120ml coconut oil. Beat on medium speed until light and airy, about 3 to 4 minutes. Add the 3 tablespoons lime juice, 1/2 tablespoon lime zest and vanilla. Add eggs one at a time, beating well after each addition.
  4. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 the milk, then another 1/3 of the flour, then the last 1/2 the milk, and finally the last 1/3 of the flour mixture. Mix only until the the last flour addition is just incorporated. Do not overmix.
  5. Pour cake mixture evenly into tin, about 2/3 full. Bake in the preheated oven for 20 to 25 minutes, or until tops bounce back when touched lightly. Cool cupcakes completely before icing.
  6. For the icing:

  7. Beat the cream cheese and 4 tablespoons coconut oil until combined and creamy. Mix in the 1/2 tablespoon lime juice and 1/2 teaspoon lime zest. Gradually stir in icing sugar. Ice cupcakes.
  8. For the coconut topping, stir and cook the desiccated coconut in a medium non-stick frying pan over medium heat until lightly toasted. Remove from pan to cool. Once cool, top cupcakes with toasted coconut, pressing in lightly. Garnish with a slice of lime if desired.

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Reviews (3)


GORGEOUS cupcakes! The coconut and lime are both so delicious, my friends couldn't get enough of these. Toasting the coconut is a little extra step but worth it because the cupcakes look extra special in the end. Worth the effort! - 05 Mar 2012


This recipe was amazing! Rather than cupcakes, I baked it as a cake for a friend's birthday and everyone raved about it. The only change I made was in replacing the cream cheese with TREX to make the frosting/icing dairy free. - 06 Jun 2014


Delicious but not sure the icing was right as 4 tbspns of the oil made it very thin so think i'd cut it down but we couldn't keep the demand for them down as they were fantastic! - 02 May 2013

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