Coconut cupcake

    35 min

    Coconut cupcakes with coconut buttercream icing and white chocolate swirls. Makes a lovely birthday cupcake!

    45 people made this

    Serves: 12 

    • 175g (6 oz) caster sugar
    • 175g (6 oz) margarine or butter (Stork® is best)
    • 3 eggs
    • 175g (6 oz) self-raising flour, sifted
    • 30g (1 oz) dessicated coconut
    • 125g (4 1/2 oz) butter
    • 250g (9 oz) icing sugar
    • 3 drops coconut extract
    • chocolate swirls to decorate

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cream sugar and 175g butter together until pale and fluffy.
    2. Add eggs one at a time and mix until fully combined.
    3. Fold in flour slowly until fully combined into a smooth consistency.
    4. Stir in dessicated coconut until fully combined.
    5. Divide into 12 cupcake cases and bake on the middle shelf of preheated oven for 20 minutes at 190 C / Gas 5, until golden brown and skewer comes out clean.
    6. Leave to cool.
    7. Mix 125g butter and icing sugar together then add the coconut essence. Pipe icing onto tops of cakes and sprinkle with chocolate swirls.

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    Reviews in English (3)


    yummy cupcakes, had trouble finding coconut extract in the shops so just used dessicated coconut. They came out nice though. Will make these again thanks for posting the recipe.  -  09 Aug 2013


    Absolutely gorgeous, I put a few drops of coconut flavouring in the actual mixture (Lakeland sell this) I didn't make 12 as I made them slightly bigger, I out one and half tablespoons of mixture, and then topped with pink raspberry flavoured buttercream!  -  10 Feb 2014


    Absolutely yummy just with the coconut , then I made coconut &cherries cupcakes, spread with own made choc icing , plus 1/2 cherrie on top well worth a try they are delicious ☺☺  -  04 Mar 2017

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