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.


  • 1 ¾ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup packed sweetened shredded coconut

  • 6 ounces (1 ½ sticks) unsalted butter, softened

  • 1 ⅓ cups sugar

  • 2 large eggs, plus 2 large egg whites

  • ¾ cup unsweetened coconut milk

  • 1 ½ teaspoons pure vanilla extract

  • Seven-Minute Frosting for Lemon Meringue Cupcakes

  • 1 ⅓ 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.

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