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Coconut Cupcakes

This delicious coconut cupcake is piled high with fluffy frosting and fresh coconut, which will make all dessert lovers go nuts.

  • Yield: Makes 2 dozen
Coconut Cupcakes

Source: The Martha Stewart Show, March Spring 2008

Ingredients

  • 3 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup coconut milk
  • 8 large egg whites
  • 1 1/4 cups shredded sweetened coconut
  • Seven-Minute Frosting
  • Fresh Roasted Coconut, for garnish

Directions

  1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

  4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

  5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven-minute frosting, swirling to cover. Garnish with fresh coconut just before serving.

Reviews (51)

  • Barbara Colnar Morgen 21 Oct, 2012

    I have found that coconut in cake batter can make the resulting cake rather dense. Not so with this fluffy, light as air cake recipe with a light coconut flavor from Martha Stewart. I cut out the middle of the cupcakes with a biscuit cutter and filled with coconut cream pie filling from Tom Douglas recipe. Magnifique! Thanks, Martha. You make those of us raised by non-cooking role models look like master chefs and bakers.

  • Barbara Colnar Morgen 21 Oct, 2012

    I have found that coconut in cake batter can make the resulting cake rather dense. Not so with this fluffy, light as air cake recipe with a light coconut flavor from Martha Stewart. I cut out the middle of the cupcakes with a biscuit cutter and filled with coconut cream pie filling from Tom Douglas recipe. Magnifique! Thanks, Martha. You make those of us raised by non-cooking role models look like master chefs and bakers.

  • LAngelica 22 May, 2011

    Made these cupcakes for fun. I love to bake. These cupcakes came out super moist and fluffy. The cupcakes looked egg shell white. I used a store bought frosting to frost these cupcakes. But they were very good. Baked these twice. The hardest part to this recipe is beating the egg whites. I first used a standmixer and egg whites that came out of a carton. Came out watery and some fluff. Tried a second time by seperating the yolks and using a hand mixer. Had more control of mixer. Way better.

  • NellieLou 1 Apr, 2011

    I've only had angel food cake onces in my life but I don't remember it tasting like meringue. Is it supposed to taste like meringue with just a hint of coconut?

  • abqbakinmama 18 Feb, 2011

    Noticed mixed reviews on this cupcakes. If you don't have much experience baking cupcakes- I wouldn't recommend. Prep time longer- several steps that are much different than most cupcake recipes. Read through several times.Yes, it does resemble Angel Food cake- but with yummy coconut and more flavorful. My husband and I both enjoyed this cupcake- light, fluffy- different with the coconut. Used Thai Kitchen Lite Coconut Milk (usually found in the ethnic section of supermarket).Didn't ice.

  • Ghizzy 13 Oct, 2010

    These cupcakes are amazing. They were light

  • poppyseeds 2 May, 2010

    Delicious Cupcakes! Terrible Frosting! I tried the frosting twice and it didn't work out either time. I ended up using the light cream cheese frosting recipe that is posted with a chocolate cupcake recipe. The cream cheese and coconut go VERY well together, it's not at all too sweet, which i sort of thought that it would be.

  • JessaRW 23 Apr, 2010

    These are amazing! I made mini cupcakes and used a classic vanilla, butter, confectioners sugar icing with shredded coconute, toasted, for garnish. Everyone loved them! Great for a coffee and dessert get together

  • greenecogal 24 Feb, 2010

    Amazing!!! This recipe is also fabulous if anyone wants to try http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/meri...

  • pequira 19 Feb, 2010

    delicious, I just made then last night

  • emmalouisab 22 Sep, 2009

    These look beautiful. I have a tea party to go to this weekend to celebrate the beginning of daylight saving here in New Zealand. I will take these along! Thank you.

  • Galt09 18 Jul, 2009

    To:doreen1 - im sure the Stevia will be fine as a substitute, but if you use it for the 7 min. frosting as well, I would get the liquid splenda and heat it up, because the sugar has to be hot when you pour it into the egg whites. i tried spenda with water and it quickly dissolved and was watery.

  • ekuaden 14 Jul, 2009

    I have not yet tried this coconut cupcake, but I'm thinking steviegene might be a HORRIBLE cook.

  • doreen1 13 Jul, 2009

    Does anyone know how I can modify this recipe for diabetics? Can I substitute Stevia extract powder for sugar?

  • steviegene 3 Jul, 2009

    This is a HORRIBLE HORRIBLE recipe! DO NOT make it!!
    I just made these for my son's 1st birthday and they were an epic disaster!! They completely overflowed the cupcake papers and melted all over my stove until the element actually caught fire. Then when the cupcakes came out they were completely stuck to the cake tin. I had to mangle them to get them out.
    The worst part is -- they don't even taste that good. Like a coconut angel food -- absolutely NOT worth the effort!!

  • lonnelee 15 Jun, 2009

    those cupcakes are wonderful!!

  • nancythebaker 24 May, 2009

    amazing! mde these this morning with sweetend milk

  • dips 15 Mar, 2009

    i used unsweetened coconut milk...this was absolutely deilicious

  • dsant 14 Mar, 2009

    can anyone tell me if it is sweetened or unsweetened coconut milk?
    thanks!

  • dips 7 Mar, 2009

    I tried this recipe and used 2- 8 inch pans....they cake out moist and delicious.This recipe is a def keeper.

  • gte 3 Mar, 2009

    Has anyone used mni cupcake pans with this recipe? Do I merely reduce cooking time?

  • mintcheese 29 Nov, 2008

    These cupcakes turned out really well, and I can't wait to make them again. It's too bad the second part of the video won't load (for me, anyhow!) because I would like to see Martha make the frosting. Mine came out fluffy like the top of a meringue pie, and if I didn't put coconut on top it might have been a weird texture. But still, these were great!

  • Lorrenza 24 Sep, 2008

    Hey Neev!
    The equivalence is 90 grms for 1 stick of butter.
    enjoy.

  • Lorrenza 24 Sep, 2008

    Hey Neev!
    The equivalence is 90 grms for 1 stick of butter.
    enjoy.

  • LongTimeFan101 18 Sep, 2008

    Love these cupcakes!

  • neev 6 Sep, 2008

    Hi im fr Aust and here we dont get our butter in sticks. I need to know how many grams is your one stick of butter? THANK YOU.

  • neev 6 Sep, 2008

    Hi im fr Aust and here we dont get our butter in sticks. I need to know how many grams is your one stick of butter? THANK YOU.

  • neev 6 Sep, 2008

    Hi im fr Aust and here we dont get our butter in sticks. I need to know how many grams is your one stick of butter? THANK YOU.

  • msashley 19 Aug, 2008

    If i decide to make this into a cake instead, would I have to cook longer or oven temp higher? Thanks!

  • rubysmama 7 Jun, 2008

    suzywilde--the coconut cream cheese frosting is 1 (8 oz.) package cream cheese, 1/2 cup unsalted butter, 4 cups confectioners sugar, 3 T heavy cream give or take, 1 tsp. coconut extract, 1 tsp. vanilla extract, 1/2 tsp. salt. Just cream the butter and cream cheese together until fluffy, add the sugar slowly, and the other ingredients. Put toasted coconut on top. Very Yummy!

  • PeachyBC 31 May, 2008

    This was AWESOME! I made them for a girls get together i was having and they were a hit! The frosting was a bit daunting - as i haven't ever made anything like that before but i read the recipe twice and followed it to a tea and it all worked out PERFECTLY! Thanks Martha, now these are MY Fave cupcakes!

  • tezzamae 24 May, 2008

    its delicious!spectacular,fabulous i wish you many recipes like this

  • iluvlife2day 7 May, 2008

    I made these cupcakes last night and they are amazing! Moved to #1 on my list of favorite cupcakes (over Billy's Vanilla Vanilla Cupcakes). I did instead use Martha's cream cheese frosting and toasted some of the leftover shredded coconut to sprinkle on top. Amazing! And beautiful too!

  • rhawk29452 27 Apr, 2008

    I ,ade this receipe twice and it fell both times. Can anyone explain why. It was still delicious but looked bad.

  • SuzyWilde 25 Apr, 2008

    Rubysmama - Can you provide the coconut cream cheese icing? Sounds great! Thanks!

  • rubysmama 23 Apr, 2008

    These cupcakes are fabulous!! I made them with coconut cream cheese icing, which is fool proof, instead of the seven minute frosting. They were possibly the best cupcakes ever. Martha mixes the coconut in with the flour mixture so it doesn't sink in the batter. I would suggest that. Very yummy!

  • ricson 13 Apr, 2008

    I have made these cupcakes about 5 times now with the same results each time, BRILLIANT. Seven minute frostine worked easily, just remember to heat slowly I found on my mums electric stove it took a lot longer but was sucessful just had to have patience

  • StampinFool 7 Apr, 2008

    I made these cupcakes and they were awesome!, however, the 7 min. frosting wasn't as easy as Martha made it look, mine turned into a caramelized deflated chunky mess... I don't know if it was the electric stove or what but the sugar wouldn't melt and when it finally did it turned dark, and when I added it to the egg whites, it turned into a chunky brown mess!! something obviously went wrong!!

  • Inig 7 Apr, 2008

    From cupcake week

  • KVH 6 Apr, 2008

    I do not have a fancy mixer, just a handheld beater. Do I dare attempt this recipe and the seven minute frosting with my beater?

  • Granna 5 Apr, 2008

    With the syrup at 230 degrees, it will cook the egg whites as they whip together, but there seems to be no reason not to substitute meringue powder. Just be sure that the powder is completely dissolved before you beat it into soft peaks to prepare it for the syrup. Otherwise, you'll find small lumps of the stuff in the icing.

  • JuanJose 4 Apr, 2008

    Can I use meringue powder instead of egg whites in the 7 minute frosting? My wife is in early pregnancy and is cautious about raw eggs.

  • semolina 4 Apr, 2008

    I made this recipe and was very happy with it. I did not have cake flour, so used AP - and it was delicious. I had some of the 7 minute frosting left over, which I mixed with grated chocolate and golden raisins, baked at 200 for 1 hour and left in the oven overnight in order to make meringue cookies.

  • filiz64 4 Apr, 2008

    Hello I am from Turkey we mix eggs and sugar and we add the others our cakes are good but Martha mix all of them together please tell me are your cakes okay ?thanks

  • jdevine 1 Apr, 2008

    Cake flour is AP with cornstarch. You can make your own. Measure 1 cup of AP, remove 2 tablespoon of the flour from the cup then replace with 2 tablespoon cornstarch, then sift 5 times. Do this for each cup needed.

  • Blueberryskies 1 Apr, 2008

    Hi, I'm new to the site ad live in the uk. we oly have self raising or plain flour. Which should i use? Please help as this looks so good.

  • Regan 1 Apr, 2008

    humminbird3, cake flour is finer and contains less protein than AP flour. While many cake recipes call for AP flour, cake flour is used when a finer crumb and lighter texture is desired. They are not directly interchangeable, as the two flours measure differently. Cake flour is usually sold in boxes in the baking aisle of grocery stores -- make sure you don't accidentally pick up self-rising cake flour.

  • lillianfreiler 31 Mar, 2008

    Martha, when you're using your blender or mixer on your television program, and then it's replayed to the radio program, it is EXTREMELY annoying hearing the buzz and shrieking of the appliances! Then, you're talking over that noise and we can't hear what you have to say. Please use a separate microphone, if possible, when you use your noisy appliances. Don't you realize how it sounds on the radio? It's terrible!

  • jdevine 31 Mar, 2008

    To the question below. Cakeflour is A.P.

  • hummingbird3 31 Mar, 2008

    I just have a question about the flour used in the recipe.Whar's the difference
    between cake flour and a/p flour? Can I use a/p flour instead?would greatly appreciate your answer?thanks,hummingbird3

  • felizycontenta 29 Mar, 2008

    I made this recipe for my husband's birthday (71 years young), and baked into a heart shape mold. Frosted it as directed here and sprinkled it with coconut and yellow tinted sugar. Exquisite.

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