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Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes


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


  • 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


  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.
  • 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 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 !
  • 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 ......
  • 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! :)