Coconut Cupcakes

Coconut cupcakes are soft, fluffy and full of tropical flavour. In this recipe, we share a simple yet delicious treat. These cupcakes are easy to make and perfect for tea time, parties or whenever you are in the mood for something sweet.

We have used the rich and creamy coconut milk, Chaokoh 100% Coconut Milk, provided by one of our partners, Day Food. If you are unable to find this coconut milk in a shop near you, contact 9981326 on Viber.

Serving size: 20 cupcakes

Ingredients:

For toasting the coconut

• 1 cup shredded coconut

For the coconut cake

• 2½ cup flour
• 1½ tsp baking powder
• 1 tsp salt
• 155g softened unsalted butter
• 1 cup + 3tbsp sugar
• 3 room temperature
• ½ tsp vanilla essence
• 1 tsp coconut essence
• 2/3 cup Chaokoh 100% Coconut Milk
• ½ cup shredded coconut (toasted)

For the cream cheese

• 185g cream cheese
• 95g unsalted butter
• ½ tsp vanilla essence
• ½ tsp coconut essence
• 1 tsp Chaokoh 100% Coconut Milk
• 1½ cup powdered sugar
• ½ cup shredded coconut (toasted)

Instructions:

1. Firstly, to toast the shredded coconut, add 1 cup of shredded coconut to a pan on medium-high heat, toast it for 4 minutes. Using a spatula, continuously keep mixing to avoid burning. Once the coconut shreds look toasty brown, its done and you can set it aside.
2. Into a large bowl, add 2½ cup flour, 1½ tsp baking powder, 1 tsp salt. Whisk everything together to disperse the baking powder. 
3. Then add 155g softened unsalted butter, 1 cup + 3 tbsp sugar, 3 room temperature eggs, ½ tsp vanilla essence, 1 tsp coconut essence, 2/3 cup Chaokoh 100% Coconut Milk. Using a handheld electric mixer, mix for 1 and a half minutes.
4. Now add ½ cup of the toasted shredded coconuts into the batter and fold it in using a spatula. You should be able to see little toasted coconut specks throughout the batter.
5. Preheat the oven at 180°C for 10 minutes.
6. Take 20 cupcake liners and using an ice cream scooper, fill the cups little over halfway of the liner.
7. Bake at 180°C for 30 minutes or until a toothpick inserted comes out clean. Once it’s done, the top of the cupcakes will have a golden-light brown color. Set it aside to cool for 20-30 minutes.
8. To prepare the cream cheese, into a large bowl add in 185g cream cheese, 95g unsalted butter and using a hand mixer, mix for 30 seconds or until it becomes smooth.
9. Then add in 1/2 tsp vanilla essence, ½ tsp coconut essence, 1 tsp Chaokoh 100% Coconut Milk and mix again for 15 seconds.
10. Then gradually add in 2 cups of powdered sugar and whisk till the frosting becomes smooth and there’s no powdered sugar lumps left.
11. Once the cupcakes have cooled, cover the top of every cupcake with about ½ - 1 tbsp of cream cheese frosting and then sprinkle ½ tsp of the toasted shredded coconut on top and enjoy the treat.