Coconut Cupcakes
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These old-fashioned coconut cupcakes are packed with rich coconut flavor in both the cake and frosting—truly a family favorite!
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 and cupcakes. Once I became the family baker, I took it upon myself to recreate Honey’s famous coconut cupcakes. It was a challenge to get it as “coconut-y” as the original, but I eventually nailed it. The trick was adding coconut milk and shredded coconut to both the cake and the frosting.
“Outstanding cupcakes…an 11 on a scale of 10 — on both flavor and texture.”
What You’ll Need To Make Coconut Cupcakes
- Coconut Milk: Adds rich coconut flavor and keeps the cupcakes moist; also used to thin and flavor the frosting.
- Lemon Juice: Reacts with baking soda to help the cupcakes rise.
- All-Purpose Flour: Provides structure; measure using the spoon-and-level method to ensure accuracy.
- Cornstarch: Added to the flour which results in a lighter, more tender cake.
- Baking Soda: Acts as a leavening agent, helping the cupcakes rise
- Butter: Adds richness and moisture to the cake and contributes to the frosting’s smooth texture and richness.
- Sugar: Sweetens the cupcakes and balances the tang of the frosting.
- Vanilla Extract: Enhances the coconut flavor in both the cupcakes and frosting.
- Eggs: Bind the batter and contribute to a tender crumb.
- Sweetened Flaked Coconut: Adds texture and extra coconut flavor; also used for topping the cupcakes.
- Cream Cheese: Provides a tangy, creamy base for the frosting.
- Confectioners’ Sugar: Sweetens and thickens the frosting.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Mix the coconut milk and lemon juice in a small bowl or measuring cup; set aside.
Whisk the flour, cornstarch, salt, and baking soda in another bowl.
In a mixer, beat the butter and sugar until fluffy.
Add vanilla and the eggs, one at a time, and beat to combine.
Alternate adding the dry ingredients and coconut milk mixture, starting and ending with the dry ingredients.
Stir in the shredded coconut just until combined.
Fill the cupcake liners about three-fourths full and bake for 20 to 23 minutes, until a toothpick comes out clean.
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter and cream cheese in the bowl of an electric mixer until creamy, then gradually mix in the confectioners’ sugar.
Add the vanilla, coconut milk, and a pinch of salt and beat until combined.
Frost the cooled cupcakes.
Top with shredded coconut, and enjoy!
Video Tutorial
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Ingredients
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 flaked 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
Instructions
For the Cupcakes
- 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).
- In a small bowl, whisk together the coconut milk and lemon juice. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
- 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.
- 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.
- 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
- 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.
- 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.
- MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Store in an airtight container at room temperature.
- 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.)
- Note: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake.
Nutrition Information
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- 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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These were awesome, but I have to ask: why vanilla extract? Why not coconut extract instead?
Hi Jeff, You could definitely replace the vanilla (or a portion of it) with coconut extract for even more coconut flavor. One reason I don’t call for it here is because it’s not an ingredient most people have on hand. Glad you enjoyed!
Hi Jenn, can I make this in a Bundt pan?
Hi Christina, I have never tried this in a Bundt, but I think it should work; just be sure to grease and flour the pan very well.
My family loves these cupcakes, but our newest member is allergic to eggs. Is there any way to make them without eggs and still get great results?
Thank you!
Hi Jane, so glad your family likes these! Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume these would also work with some kind of store-bought egg substitute. Hope that helps!
Hi! How would these be with your Swiss buttercream frosting? I made macaroons and have extra that I thought could work here. I thought maybe I could re mix with some coconut milk and try it out? Good or bad idea 😝
Hi CU, I’m not sure it will work to add the coconut milk, but I think the SWB will work nicely here.
I made this as a cake for a family birthday. Fabulous! Everyone really loved it. I made one tiny change, adding some grated lemon rind and the small amount of lemon juice left over from the lemon to the icing. Speaking of the icing – Jenn said (in one of the comments about doing this as a cake) to double the icing. I made 1 2/3 times the icing. Way, way too much! Next time, I will make just the single amount, which would be perfect.
I didn’t want to take the time to make cupcakes so in reading the reviews someone felt the same way and did it as a cake. I tried it, wonderful. My grown children were over for dinner and they all loved it and asked me to make it every time they had dinner.
I made these for Easter, and I am trying to figure out what I did wrong. The cupcakes were dense and a little dry while the frosting was rather runny. I don’t know if I mixed everything too much or if perhaps my baking soda was too old?
Hi Shana, Sorry these didn’t work out for you! Regarding the cupcakes, when baked goods are dense and dry, it’s usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. And for the frosting, did you make any adjustments to the ingredients (like margarine instead of butter or reduced fat cream cheese or coconut milk)?
Do these cupcakes freeze well unfrosted?
Sure!
Hi Jenn!
I’m making Honey’s Coconut Cupcakes in a 9 x13 for Easter again this year. It was so fabulous that my family requested it again!
I can’t remember how long I baked it but I think it was 30-35 minutes. I also can’t remember whether it’s okay to store at room temperature overnight – I’m making it Saturday night.
Will you advise on bake time and storage?
Thank you so much.
Hi DJ, Glad you liked it! Yes, 30 to 35 minutes sounds right. And it can be made and frosted up to 1 day ahead of time and stored, covered, at room temperature.
Thanks for the information! This is seriously the best coconut cake we’ve ever had.
Thank you for sharing your wonderful recipes.
I really loved the recipe!
I decided to make them with white chocolate buttercream instead of the one in the recipe and everything worked together very well. You could still get a taste of the coconut because of the milk and shredded coconut in the sponge!