Toasty coconut cupcakes

  • 20 mins cooking
  • Makes 8 Item
  • Print


Toasty coconut cupcakes
  • 90 gram butter, softened
  • 1 teaspoon coconut extract
  • 1 teaspoon finely grated lime rind
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon milk
  • 30 gram butter, softened
  • 1 cup (50g) flaked coconut
Coconut cream cheese frosting
  • 90 gram cream cheese, softened
  • 1 teaspoon coconut extract
  • 1 1/2 cup (240g) icing sugar


Toasty coconut cupcakes
  • 1
    Preheat oven to 180°C. Line eight holes of 12-hole (1/3-cup/80ml) muffin pan with paper cases.
  • 2
    In a medium bowl, beat butter, extract, rind, sugar, eggs, sifted flour and milk with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
  • 3
    Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 4
    To make coconut cream cheese frosting, beat butter, cream cheese and extract in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
  • 5
    In a medium frying pan, stir flaked coconut over low heat until browned lightly. Remove from pan immediately to cool.
  • 6
    Spread cold cakes generously with coconut cream cheese frosting and sprinkle with toasted coconut flakes.

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