Honey’s Coconut Cupcakes

Tested & Perfected Recipes Cookbook Recipe

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Named for my great-grandmother “Honey,” these old-fashioned coconut cupcakes are tender and super coconut-y.

Coconut Cupcakes

They say that traits usually skip a generation, but in my case, they skipped two. My great grandmother, who was called “Honey” by everyone who knew her, was a baker and caterer. She baked cakes for the whole city of Buffalo, New York, and was especially well known for her coconut cake. Unfortunately, there was no real recipe left when she passed, only scribbled notes on an old index card from my mom’s green tin recipe box. Once I became the family baker, I took it upon myself to recreate Honey’s famous coconut cake and coconut cupcakes. It was a challenge to get it as “coconut-y” as the original but finally, I nailed it. The trick was adding coconut milk and shredded coconut to both the cake and the frosting.

Here’s a little video showing how the coconut cupcakes are made. Enjoy!

Coconut Cupcakes Video Tutorial

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Honey's Coconut Cupcakes

Named for my great-grandmother “Honey,” these old-fashioned coconut cupcakes are tender and super coconut-y.

Servings: 24 cupcakes
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes


For the Cupcakes

  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons lemon juice, from 1 lemon
  • 2½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup sweetened shredded coconut

For the Frosting

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 6 oz cream cheese, at room temperature
  • 4 cups confectioners’ sugar
  • ½ tsp vanilla extract
  • ¼ cup canned unsweetened coconut milk
  • Pinch of salt
  • 1½ cups sweetened shredded coconut, for topping


For the Cupcakes

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Line two cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker’s Joy or Pam Baking Spray with Flour, just in case the cupcake tops stick to the pan (don’t worry if the spray gets in the liners).
  2. In a small bowl, whisk together the coconut milk and lemon juice. Set aside.
  3. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
  5. Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk–lemon juice mixture. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk–lemon juice mixture. Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.
  6. Spoon the batter into the prepared cupcake pans, filling each cup about three-fourths full. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick or cake tester inserted into the center of a cupcake comes out clean (note that one pan may finish baking before the other). Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and well combined. Gradually beat in the confectioners’ sugar, and then beat in the vanilla, coconut milk, and salt.
  2. When the cupcakes are completely cooled, use a butter knife or small offset spatula to swirl the frosting lavishly over the top. Sprinkle with the shredded coconut, pressing it gently so it adheres, and serve.
  3. MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Store in an airtight container at room temperature.
  4. Note: The frosting ingredients in this recipe have been updated from the first printing of the book, so you'll notice a few minor tweaks. (This is the updated version.)
  5. Note: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake.

Nutrition Information

Powered by Edamam

  • Per serving (24 servings)
  • Serving size: 1 cupcake
  • Calories: 407
  • Fat: 21 g
  • Saturated fat: 14 g
  • Carbohydrates: 53 g
  • Sugar: 41 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 154 mg
  • Cholesterol: 69 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • The search is over for the perfect coconut cupcakes! As all birthdays should involve cake, I made these for my birthday today. Made exactly as written although mine only needed to bake 20 min. When you want a delicious cake, make it yourself and use one of Jenn’s recipes! Thank you, Jenn! Honey would be so proud.

    • — Lynn on August 22, 2021
    • Reply
    • Happy birthday — And so glad you enjoyed them!!

      • — Jenn on August 23, 2021
      • Reply
  • Can i add coconut extract instead of vanilla extract?
    If yes how much?

    • — Fanny on July 27, 2021
    • Reply
    • Yes, I think that should be fine. Enjoy!

      • — Jenn on July 31, 2021
      • Reply
      • Hi jenn
        But still i have to add lemon juice?

        • — Fanny on August 3, 2021
        • Reply
        • Yes, I would still add the lemon juice.

          • — Jenn on August 4, 2021
          • Reply
          • thanks Jenn.
            I will make this recipe for my family wedding .
            Any suggestion can I make 2 or 1 day in advance?

            Thanks again

            • — Fanny on August 20, 2021
          • Hi Fanny, These keep very well compared to most cupcakes, but I’d make them 1 day ahead instead of 2 for the best results.

            • — Jenn on August 20, 2021
  • Hi there, I am looking forward to make this recipe quick question my friend is allergic to lemon or citrus do we need to add lemon? Thanks in advance

    • — Ady on June 7, 2021
    • Reply
    • Hi Ady, you really need the lemon juice here as it helps the cupcakes to rise. You could use this recipe (for the cupcake portion) instead and add a little coconut. Hope that helps!

      • — Jenn on June 8, 2021
      • Reply
  • My friends loved this cake. I don’t personally like coconut. The birthday boy raved.

    • — jill griffin on May 30, 2021
    • Reply
  • LOVED Honey’s Coconut Cupcakes. It took me a while to find coconut milk (Asian food aisle), but it was worth the hunt! They take me back to the days when people dressed so elegantly, like Honey. This recipe is a keeper! Thanks, Jen.

    • — Gina Stevens on May 26, 2021
    • Reply
    • Can you make this as a sheet cake? I just finished taking care of 2 two week old twins and making food for the family and extended family for the weekend (my hubby was talking to me while I was measuring the oil for the challah so I had to dump and remake). Got home and my friend requested coco cake for his birthday tomorrow. So I’d love to make a cake instead of muffins because this middle aged yoga teacher is exhausted.

      • — Jill on May 28, 2021
      • Reply
      • Sure, Jill – that should work. The cook time should be 30 to 35 minutes.

        • — Jenn on May 29, 2021
        • Reply
  • Of all your dessert recipes I have made over the last year, these are in the top three. My friends still ask me to bake them again. Excellent texture and flavor, and the recipe is so easy to follow. Thanks Jenn!

    • — Stephanie on April 26, 2021
    • Reply
  • Jenn-My husband likes coconut flavor but not shredded coconut in the cake portion (frosting is ok). Can I omit the coconut flakes in cake batter, any changes to other ingredients if I do?

    • — Joan Carr on March 27, 2021
    • Reply
    • Hi Joan, It’s fine to omit the coconut with no other modifications. Hope you enjoy!

      • — Jenn on March 31, 2021
      • Reply
  • These cupcakes are FABULOUS! My best friend loves coconut cake and I make one for her every year on her birthday. She’s a good sport; every recipe I try she’s happy with it. But these cupcakes…THESE heavenly mini dreams…are by far the best. Before, I was relying on coconut extract for the flavor, but now I’m a believer that it’s the coconut milk and the flakes that make the difference. In any case, I’ve tossed out all my other “ultimate coconut cake” recipes. I can see how it’s a family favorite; it’s a true keeper.

    Now, what would I have to do to bake this into a standard cake?

    • — Regina on March 16, 2021
    • Reply
    • Hi Regina, so glad to hear that you’ve found the coconut cake that you can make for your friend each year! If you’d like to turn this into a layer cake, it should work in either two 8-inch or 9-inch round pans; the bake time for the cake layers will be 30 to 35 minutes (but make sure you keep a close eye on them). Hope that helps!

      • — Jenn on March 17, 2021
      • Reply
  • OMG !!!
    These cupcakes are so good!
    I’ve already had two !

    The only thing I did differently is to reduce the amount of confectionery sugar in the frosting. Other than that, no adjustments.

    Thank you to your great grandmother & to you Jenn for another wonderful recipe- you’re right, cupcakes make you smile 😊

    • — Lisa on February 18, 2021
    • Reply
  • I love all things coconut so this recipe attracted me with the addition of coconut milk to the recipe. It did not disappoint! The cream cheese frosting is a really good and goes nicely with the coconut flavor. I added 1/2 tsp of cocunut extract to the cake for added flavor though it is not neccessary as it is great as is, too.

    • — Bob Lohse on January 29, 2021
    • Reply
  • I made these for a family get together with my sister in law who has celiacs and my mom who can’t have eggs, so I went with gluten free flour and egg replacer powder. I also only had unsweetened shredded coconut so used that…they were the best cupcakes any of us ever had. Even the coconut hater of the group gobbled them up. I actually found the recipe in the cookbook but had to review it when I saw it on the website because it’s just amazing.

    • — Brooke on January 28, 2021
    • Reply
  • These cupcakes taste like heaven— light, airy and tropical heaven! 🏝

    • — Meghna Kotak on December 2, 2020
    • Reply
  • Is it ok to use a container of refrigerated coconut milk instead of canned? If so should it be room temperature like the butter and eggs?? Thank you!

    • — Annette on November 21, 2020
    • Reply
    • Hi Annette, Unfortunately canned and refrigerated coconut milk are not interchangeable here. Sorry!

      • — Jenn on November 22, 2020
      • Reply
  • Love your recipes and careful tips and explanations! Do you have proper baking times for maki g these cupcakes as a layer cake (8 or 9”)?

    • — Lisa P. on October 24, 2020
    • Reply
    • Hi Lisa, The bake time for the cake layers will be 30 to 35 min. Hope you enjoy!

      • — Jenn on October 24, 2020
      • Reply
  • Hi Jenn, I’ve made these cupcakes twice and they are delicious – absolutely perfect as is! A couple of years ago, I had a slice of lemon-coconut cake at a restaurant that I still remember. Do you think that some lemon flavor could be added to your cupcakes? Maybe some juice/zest in the frosting? I love the coconut flavor and don’t want to dilute that, so I’m not sure if it’s possible. Maybe I should make a layer cake with the recipe and fill with lemon curd? I’m open to any suggestions you may have, thanks so much 🙂

    • Hi Donna, So glad you like these! You could definitely add lemon zest to both the batter and the frosting to give it a hint of lemony flavor.

  • Hi Jenn – these look amazing. I’d like to try them, but I can only find unsweetened shredded coconut. Do you think this could work? Would I need to adjust any of the other ingredients? Thanks so much in advance!

    • Hi Rachel, Unfortunately, I don’t think these would work with unsweetened coconut – I’d be concerned they’d be too dry. Sorry!

  • Love it! Love it! Love it! Especially my girl, she doesn’t like coconut but she said this cupcake is good. 🥰 and I’m happy, it turns out moist and delicious… thank you🥰

  • Could this recipe be made into a layer cake using two 8″ round pans or one cake using a 13×9 pan?

    • Sure, Nan, I think either will work. Hope you enjoy!

  • Hi Jenn,
    Love your recipes! Can I use light coconut milk?

    • Hi Joy, I always recommend full-fat coconut milk, but if you have light on hand, it should work here. Hope you enjoy!

  • I had to adjust a bit — since I did not shop my pantry before starting this recipe — I used cake flour in place of the AP and cornstarch – since I was out of cornstarch — and baked in a 9×13 pan – since I was out of baking cups. The result was a lovely cake — excellent crumb and flavor — and the frosting complemented it perfectly. This was one of those “I just keep evening it out in the pan” problems for my husband, anytime he passed this in the kitchen. You know — where there’s a fork left in the pan under the saran wrap 🙂 🙂

  • My family really enjoyed this recipe…I didn’t even get icing made, it was half gone so what was the point. Need I say more! ; )
    I baked it in a 9 x 13. Today I’m going to toast the coconut and double the recipe.

    • Much nicer with the coconut toasted!!

  • Absolute winner! I made these for a church potluck and received rave reviews from everyone. I’m not the biggest coconut fan so I was a bit worried that the flavor would be overwhelming, but it definitely wasn’t. I only sprinkled shredded coconut over half the finished cupcakes and left the other half with just the frosting and it was perfect for those like myself who prefer it plain. I also made half the frosting recipe and still had more than enough to frost all 24 cupcakes so I don’t think you need to make the full amount unless you really like to pile it on thick or pipe it in a fancy way.

  • Loved the cupcakes just as is, didn’t even need the frosting, which I personally found to be overly sweet. (This frosting recipe calls for 4 cups of confec sugar whereas other recipes I see for similar icing only call for 2 cups, as well as less butter. ) Really good coconut taste in the cupcake, but not artificially strong, just right!

    • Well, if your other recipe called for less butter it would naturally also call for less sugar. 😉 In the end, it would end up being the same sweetness, just more frosting when you double both of those ingredients.

  • Hi Jenn, absolutely love this recipe and have made the cupcakes several times. I’d like to make it for a birthday, and am wondering what the best conversion would be for making a layer cake. Can I use two, 9 inch round pans with this recipe? Thank you!

    • Just found the answer in the questions. Looks like 8 or 9 inch should work. Thanks again!

  • A co-worker wants a Coconut cake for her birthday, I’ve read a lot of recipes and this sounds the best by far. The problem is she doesn’t like cream cheese frosting! what can I replace the cream cheese with, or do i need to use a different frosting recipe altogether?

    • Hi Mary, You can easily replace the cream cheese in this recipe with more butter. It will still be delicious. Hope that helps!

      • I made a test batch of the cupcakes and took to work, EVERYONE loved them! Next week I am using the recipe to make the Birthday Cake and my coworkers can’t wait! I would give this recipe 8 stars if I could.

        • Just found this recipe and wondered if I can add a little Cardamon in the batter?

          • — Lisa Atansio on December 30, 2021
          • Reply
          • Sure Lisa that should be fine. Hope you enjoy!

            • — Jenn on December 30, 2021
  • Hi, I don’t have cornstarch. Can I use whole wheat flour as a substitute for this recipe ?

    • Hi Jo, I would not suggest whole wheat flour here. Instead, I’d replace the cornstarch with 2 Tbsp. more of all-purpose flour. Hope you enjoy the cupcakes!

  • If I am using salted butter should I omit the salt in the recipe?

    • Hi Sue, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so, yes, you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

  • Do these cupcakes freeze well?
    Also, can I cut the recipe in half to feed a smaller crowd?

    • They do freeze well, Sonia (without the frosting) — and, yes, it’s fine to cut the recipe in half. Enjoy!

  • Would it be OK to use light cream cheese for the icing?

    • Hi Patti, Yes I think that’d be fine. Enjoy!

  • The cupcakes turned out great! I have leftover frosting- how long will it last?

    • Hi Liz, glad you liked the cupcakes! The frosting can be stored in an airtight container for up to 5 days.

  • I made Honey’s Triple Coconut Cupcakes – everyone loved them.
    My daughter has requested this to be her birthday cake…
    How would I make a cake with this recipe?
    PS – I have your cookbook, it is beautiful.

    • Hi Deirdre, So happy you liked the cupcakes! You can definitely make this as a cake. I’d use two 8-in pans and bake for 30 to 35 minutes. I’d also increase the frosting by 1.5. Hope that helps!

  • Could I substitute coconut oil for butter? If so, would it be an equal substitution? Thank you.

    • Hi Christina, I think an equivalent amount of coconut oil will work for the butter in the cupcakes. (For the most predictable results, I’d stick with the butter for the frosting.) Hope that helps!

  • Tasty but very dense. I followed the cake recipe to the letter, and they rose beautifully. Just wondering if the texture should be more delicate. Cold it be the corn starch or that I used full fat coconut milk with no additives.

    • Hi Amy, These are rich cupcakes — I wouldn’t describe them as dense but they aren’t delicate either. If you’ve ever made my vanilla buttermilk cupcakes, they are very similar. I don’t think you did anything wrong…full-fat coconut milk is fine and cornstarch actually lightens the cupcakes (I mix it with all-purpose flour to mimic cake flour).

  • I made these to bring to a friend’s dinner party who loves all things coconut. Their entire family went wild. They are so delicious. The frosting is the best! (The best part is I saved a few of the cupcakes to keep at home for myself 😉 I have made so many recipes from your site as well as your cookbook and have yet to find one we didn’t like. I have started buying your cookbook as gifts, as well. Spreading the love of your recipes!

  • Hi Jenn!

    I made these cupackes tonight… I have made other cupcake recipes you have and they are all perfect. This one is too! But for some strange reason that I still cannot understand, they collapsed after I took them out of the oven. They are moist and delicious but have a hole in the middle top 🙁

    Is there a reason why this happened? I always double check the steps as I go when I bake and I have never had a collapsed cupcake before :/

    Thank you in advance!


    • — Sara Macmillan
    • Reply
    • Hi Sara, Oh no! This is basically the same recipe as my vanilla buttermilk cupcakes (only instead of buttermilk I use coconut milk + lemon juice). It sounds like the cupcakes may have been undercooked…is it possible your oven temp was a little off? The only other thing that would cause that is not enough flour – is it possible you made a measuring error?

      • Hi Jenn!

        Yes yes yes! Of course it was me! Your recipes are perfect! I could not doubt your recipe so I spent a few hrs that night thinking what in the world I did wrong! (Besides baking at the same time the twins are yelling :/)

        Well… I realized later that night and after writing this question that I used a whole can of coconut milk instead of 1 CUP of coconut milk :-/ duh! And here I am checking and checking… making sure I am following all the steps… I swore I followed each step to the T!!!

        Anyway! Making them again bc I am that determined! Btw the cupcakes that collapsed taste so good… like some sort of coconut bread… so we are all enjoying them as a snack with coffee… that is how amazing your recipes are LOL even messing them up they are still good!

        Love love from Japan,


        • — Sara Macmillan
        • Reply
        • Glad the mystery is solved (and btw, I have made that same mistake!). ☺️

  • I would make these cupcakes for the frosting alone. I love everything coconut! However, the frosting was a little runny when first made, not sure why! After putting it in the refrigerator for awhile, it was just fine.

  • I made these for a work party, along with chocolate cupcakes, and they were a big hit. I made a ton of cupcakes and varied the flavor combos — kept a bunch as written, but also did chocolate cake with coconut frosting, and coconut cake with chocolate frosting. We couldn’t decide which was our favorite, cause they were all awesome. So, what I’m getting at is, this is a fun recipe to play with and personalize. One change I made was to toast the coconut for the topping — gives good flavor and crunchy texture.

  • Jenn, could I make these in steps such as making the cupcakes on a Wednesday afternoon to store and then ice them Thursday for a Friday luncheon? These sound wonderful – can’t wait to try! Thank you, Glinda

    • Hi Glinda, These keep very well compared to most cupcakes, but I’d make them one day ahead instead of two for the best results. Enjoy!

  • Hi Jenn,
    I am in love with your recipes. I have a few questions before making these cupcakes. Can I omit corn starch if I am using cake flour? And I have unsweetened shredded coconut, so should I need additional sugar for this recipe?

    • Hi Diana, So happy you like the recipes! That will probably work but you’ll need to replace the cornstarch with more cake flour. I’d love to know how they turn out!

  • I want to point out this recipe in your cookbook states to use only 1 TBS of unsweetened coconut milk for frosting, which explains why my frosting was not getting the consistency I wanted. I even increased it to 2 tablespoons but it turned out very dry and overly sweet. You probably want to correct this in future prints. I will try it out with 1/4 cup and only 3 cups of sugar and think it will come out great. The cupcakes were fantastic!

    • I also had a question, on the can of unsweetened coconut milk, since I sm not using full can, should I shake first or only use the creamed portion of it. I used onky cream portion and the cupcakes cane out super moist and yummy but would like to know for future recipes. Thanks!

      • Hi Nancy, I always shake it first. Sometimes, it’s so solidified I have to remove it from the can and use a whisk. Although if you had good results, I guess either way is fine. 🙂

    • Hi Nancy, Yes you are correct – this is the one recipe in the book with a mistake (or at least the only one that I’ve caught!). I was so upset when I discovered it…I posted the correct recipe on the site with a note about the changes in hopes that my readers would see it. I am SO sorry!! The frosting should have 6 oz of cream cheese and 1/4 cup coconut milk. It was corrected in the second printing. Hope you were still able to enjoy them. ❤️

  • Made these today – just licking the frosting off my lips actually 🙂 They are truly outstanding. So moist and not as sweet as I was thinking they might be. They are perfect. Thank you for a great recipe.

  • Can these be made as mini cupcakes (using a mini cupcake tin)? Would there need to be any alterations or would the recipe be fine as is? Thanks!

    • I think that’d be fine, Sara – you’ll just need to reduce the baking time. I’d start checking around 8 to 10 min.

      • Thank you so much for the quick reply! These will be perfect for a teacher appreciation week dessert bar! 🙂

  • Jenn,

    Shame on me for not reading the previous questions! You have already provided all the info I need for a cake. Thanks !


    • No worries! Please lmk how it turns out if you try it, Gary. 🙂

  • I was planning to make these; then I noticed 41 grams of sugar/cupcake. Wow! By how much could the sugar be reduced and still retain a good tasting coconut cupcake?

    • Hi Pearl, you could cut the sugar in the batter back to 1 3/4 cups. For the frosting, you could probably get away with using about 3 cups of confectioners’ sugar (you’ll very likely need less coconut milk for the frosting if you’re using less sugar, just play with the amounts until you get the right consistency). (You can also put less frosting on each cupcake. Hope that helps!

  • Thank you for that great story about “ Honey”. And the step by step video. I WILL be making these cupcakes!!

    • — Sharron Biccum
    • Reply
  • Question: Would the batter for Honey’s Triple Coconut Cupcakes be successful as a layer cake, 8 or 9 ” or other measurement? If so, would you suggest doubling the frosting recipe? Thanks so much. I love your weekly emails and eagerly wait to receive your book.
    Michele Hendrickson

    • — Michele Hendrickson
    • Reply
    • Hi Michele, I think you could bake this batter in two 9-inch cake pans (spray them with baker’s joy, line the bottoms of the pans w/parchment, then spray them again). You’ll likely need to increase the frosting by 1.5x. I’d love to know how it turns out if you try it!

  • “1 can of coconut milk” doesn’t tell us much. Stores carry cans of coconut milk in various sizes, right?
    It would be helpful to specify HOW MUCH (i.e., a useable measurement in ml, oz, etc.) coconut milk to use, rather than a vague mention of how many containers of unknown size to use.

    • Hi HC, the recipe specifies that you’ll need 1 cup/8 fluid ounces of unsweetened coconut milk for the cupcakes and 1/4 cup/2 fluid ounces of it for the frosting. Hope that clarifies and that you enjoy the cupcakes if you make them!

  • If I don’t want cupcakes, but prefer a cake, what are your suggestions for type of cake pan, pan prep and timing???
    This looks yummy!

    • Hi Ruth, I think you could bake this batter in two 9-inch cake pans (be sure to spray them with Baker’s Joy or Pam with Flour, line the bottoms with parchment rounds, then spray again). I thinking you’ll probably need to increase the frosting by 1.5x. Hope that helps, and I’d love to know how it turns out if you try it.

  • I have leftover sweetened coconut flakes from another recipe and was looking for something to make with it. This is perfect!! Making it this weekend!!

    • — Andreza Eberwein
    • Reply
  • I love these so much!! Everyone in my family is a big coconut fan so they always freak out over them. I had the honor of testing these for your cookbook and have made them several times. Sometimes, I will lightly toast the coconut that I sprinkle on top to add a bit of contrast if I have time. A+ recipe that is delicious and reliable! Thank you!

    • I just wanted to say how delicciiioousss these are!! Ohh my gosh!!! I’m a coconut fan and even Without the icing, these cupcakes are just marvelous! I literally ate them all by myself in 3 days…. 😅😅😅 thank you again for a great recipe!!!

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