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Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

These coconut-topped sweeties make eating dessert feel like a tropical vacation.

  • Yield: Makes 21
Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Source: Martha Stewart's Cupcakes


  • 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
  • 1 1/3 cups large-flake unsweetened coconut


  1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Reviews (23)

  • 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.

  • 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.

  • 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.

  • 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 ( 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.

  • 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 [filtered word] 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 !

  • phul1880 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 ......

  • morecozy 5 Jun, 2012

    Thank you!

  • 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!

  • 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! :)

  • Gabysuarez2 26 Oct, 2011

    These cupcakes are really good! I followed the directions perfectly and they came out perfect. I made two batches and then needed a third batch but had run out of coconut milk, which I substituted for whole milk, and I didn't see or taste any difference.

  • iHateCorn 2 Nov, 2010

    I am allergic to eggs and corn (corn syrup in the 7minute frosting). How would I make this recipe without eggs or corn?

  • GlutenFreeBaker 7 Oct, 2010

    I converted this recipe into a Gluten Free Delight!!! Has any one made a cake with this recipe? If so, what size cake pan(s) and cook time.
    Thanks, Joanne's GF Goodies,LLC

  • trinipop 10 Aug, 2010

    Im nervouse to try this last time i made a cake and it turned into bread

  • ellendoc 15 Aug, 2009

    this tasted like coconut tastykake! so good they disappeared in one day!

  • sammymac 16 May, 2009

    Will the seven minute frosting keep overnight without refrigeration? I plan to use this recipe to ice cupcakes for my niece's wedding.

  • lmkres 7 Mar, 2009

    these have become a fasy family favorite. sooo yummy!!
    they are great unfrosted and packed in lunches.
    one can of coconut milk makes two batches, i just store in the fridge till i make the second batch.

  • MelissaRae 22 Feb, 2009

    I made these for a baby shower along with the strawberry cupcakes with strawberyy buttercream and both got rave reviews. A lot of people said they were the best cupcakes they had ever eaten. I'm definately keeping these in mind for future parties.

  • sandiblast 21 Feb, 2009

    to cr8z1, yes they do end up tasting like marshamallow

  • veggymama 21 Feb, 2009

    I made these cupcakes tonight, and I also thought they were scrumptious! Great and easy recipe!

  • petepuma 19 Feb, 2009

    I made these cupcakes today and they are heavenly! They look like big snowballs. Great recipe! I will definately make these again. Thanks Martha!

  • cr8z1 19 Feb, 2009

    Does the Seven Minute Frosting end up tasting like marshmellow?

  • weirkd 19 Feb, 2009

    You can get them at cake decorating stores or online. Global Sugar Art has them.

  • mariewhyland 19 Feb, 2009

    I love the papers this coconut cupcake was baked in. Where can I buy them?

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