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Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

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Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

  • Yield: Makes 21

Source: Martha Stewart Living, February 2009

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, plus 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • Seven-Minute Frosting for Lemon Meringue Cupcakes
  • 1 1/3 cups large-flake unsweetened coconut

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.

  2. Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Reviews Add a comment

  • julee880aolco
    31 DEC, 2015
    Great recipe! I made some adjustments to the recipe and they turned out moist and delicious- I used 3 whole eggs + 1 egg white (instead of 2 and 2), added a teaspoon of lime zest, and used coconut extract instead of vanilla to really pump up the coconut flavor. So so good! And topped with seven minute frosting they are dynamite.
    Reply
  • Jami Mason
    23 MAR, 2014
    I loved these! With the exception of the frosting - i think i made my sugar mixture too hot so my frosting was just a soupy mess..but i had another recipe that i love i substituted. They were amazing! Everyone loved them - i also covered them the toasted coconut. i thought the recipe was easy to follow. Word of caution - I thought the cupcakes looked under done when they were done. but came out clean with a toothpick.
    Reply
  • NcGinger
    10 FEB, 2014
    The directions were hard to follow - the ingredients list on one page but had to flip to another page "follow directions on basic cupcake recipe," which had different ingredients. I figured it out though, and I made one substitution - 3/4 tsp vanilla and 3/4 tsp coconut extract. Wow I was surprised! These were the best cupcakes ever. Thank you for the recipe.
    Reply
  • kar_ma
    12 JAN, 2014
    I have made the layer cake version of this and cupcakes too -- a new family fave. Absolutely delicious and no subs needed. I am usually a terrible baker but this is a winner for me.
    Reply
  • pab2003
    3 JAN, 2014
    Modified this a bit: I used unsweetened coconut (couldn't find sweetened) and used 3/4c instead of 1/2c. Could probably have gone for the full 1c as suggested below. Added 1tsp coconut extract . For the icing, I used marshmallow frosting (http://www.marthastewart.com/314199/marshmallow-frosting) and added coconut extract and coconut flakes to the icing. I then torched the icing with a blowtorch after icing the cupcakes. Really wonderful flavor overall and great texture in the cupcake.
    Reply
  • Kaprisse
    1 APR, 2013
    I put a whole cup of coconut shreds. I found there wasn't enough the first time I tried it. Light fluffy cupcake ! I dug a hole in the center of them and filled them up with the 7min frosting and I added grated white chocolate on top of the coconut flakes. Tasted as good as they looked !
    Reply
  • MS10509563
    6 NOV, 2012
    I use 1/3 cup soft brown sugar & 1 cup caster sugar in this one, it works great, light & moist, try putting a filling into it before frosting (lemon or passionfruit curd or caramel) you'll keep them coming back for more ......
    Reply
  • morecozy
    5 JUN, 2012
    Thank you!
    Reply
  • hana6982
    4 MAR, 2012
    These cupcakes are good but a little crumbly, not as soft and moist as I would prefer. Next time, I'll compare notes with other coconut cupcake recipes on the web and adjust accordingly. The accompanying frosting recipe is definitely a keeper though. Also, I made a 5 in mini cake with this that was pretty good too!
    Reply
  • Sandra7824
    15 JAN, 2012
    These cupcakes are divine!!! I had to double the recipe because the 1st batch went quick. This is a keeper! Thank you! :)
    Reply