Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

637 Ratings
  • 5 113
  • 4 171
  • 3 211
  • 2 112
  • 1 30

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.

Martha Stewart Living, February 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 21
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (26)

637 Ratings
  • 5 113
  • 4 171
  • 3 211
  • 2 112
  • 1 30
Martha Stewart Member
04/14/2019
My hubby loves this recipe every year for his birthday. I increase the coconut to two cups and make a cream cheese frosting with another two cups of coconut in that.
Martha Stewart Member
06/28/2018
Divine! Fluffy and buttery cupcakes. Yumi!!!
Martha Stewart Member
12/31/2015
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.
Advertisement
Martha Stewart Member
03/23/2014
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.
Martha Stewart Member
02/10/2014
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.
Martha Stewart Member
01/12/2014
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.
Advertisement
Martha Stewart Member
01/03/2014
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.
Martha Stewart Member
04/01/2013
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] 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 !
Martha Stewart Member
11/06/2012
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 ......
Martha Stewart Member
06/05/2012
Thank you!
Martha Stewart Member
03/04/2012
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!
Martha Stewart Member
01/15/2012
These cupcakes are divine!!! I had to double the recipe because the 1st batch went quick. This is a keeper! Thank you! :)
Martha Stewart Member
10/26/2011
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.
Martha Stewart Member
11/02/2010
I am allergic to eggs and corn (corn syrup in the 7minute frosting). How would I make this recipe without eggs or corn?
Martha Stewart Member
10/07/2010
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
Martha Stewart Member
08/10/2010
Im nervouse to try this last time i made a cake and it turned into bread
Martha Stewart Member
08/15/2009
this tasted like coconut tastykake! so good they disappeared in one day!
Martha Stewart Member
05/16/2009
Will the seven minute frosting keep overnight without refrigeration? I plan to use this recipe to ice cupcakes for my niece's wedding.
Martha Stewart Member
03/07/2009
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.
Martha Stewart Member
02/22/2009
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.
Martha Stewart Member
02/21/2009
to cr8z1, yes they do end up tasting like marshamallow
Martha Stewart Member
02/21/2009
I made these cupcakes tonight, and I also thought they were scrumptious! Great and easy recipe!
Martha Stewart Member
02/19/2009
I made these cupcakes today and they are heavenly! They look like big snowballs. Great recipe! I will definately make these again. Thanks Martha!
Martha Stewart Member
02/19/2009
Does the Seven Minute Frosting end up tasting like marshmellow?
Martha Stewart Member
02/19/2009
You can get them at cake decorating stores or online. Global Sugar Art has them.
Martha Stewart Member
02/19/2009
I love the papers this coconut cupcake was baked in. Where can I buy them?
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/12/2022