Coconut Delight Cupcakes


We were looking for some yummy cupcakes that were a little different than your traditional vanilla cupcakes, but couldn’t find exactly what we were looking for, so we adapted a recipe to create these delicious Coconut Delight Cupcakes!


  • 200g Butter, softened
  • 1 3/4 cups (370g) Caster Sugar
  • 2 teaspoons Coconut Essence
  • 4 Eggs
  • 2 & 3/4 cups (405g) Self-Raising Flour
  • 1 cup (250ml) Milk

For the Icing:

  • 200g Butter, softened
  • 6 cups (900g) Icing Sugar
  • 1/2 cup (125ml) Milk
  • 1/2 cup Desiccated Coconut
  • 1/2 tsp Food Colouring (optional)
  • Preheat oven to 180┬░C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  • Cream the butter, sugar and coconut essence with an electric mixer. Add the eggs, one at a time, and beat until just combined.
  • Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
  • Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.For the Icing:
    Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined. Stir in the coconut and food colouring (if desired) with a spatula or butter knife.

    We used a piping bag and star nozzle to ice our cupcakes, but you can spread with a knife if you prefer.

    Decorate with cachous (available in some supermarkets and in cake decorating shops) or sprinkles if desired.

This recipe was adapted from a Taste recipe which can be found here:

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