Toasted Coconut Cupcakes Recipe

These toasted coconut cupcakes are a delightful treat that combines the rich flavor of coconut with a light and fluffy cake base. Perfect for any occasion, these cupcakes are sure to impress your guests and satisfy your sweet tooth.

This recipe is straightforward and ideal for dessert lovers looking to create a delicious and visually appealing dessert. The toasted coconut adds a lovely texture and flavor that elevates these cupcakes to a new level.

Delicious Toasted Coconut Cupcakes

These cupcakes feature a moist coconut-flavored cake topped with a creamy coconut frosting and garnished with toasted coconut flakes. The recipe takes about 1 hour from start to finish and yields 12 cupcakes.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar for frosting
1/4 cup unsweetened shredded coconut for frosting
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract for frosting
1/4 cup toasted coconut flakes for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Prepare Frosting: In a bowl, beat the cream cheese and powdered sugar together until smooth. Stir in the vanilla extract and shredded coconut.
Frost Cupcakes: Once the cupcakes are cool, frost them with the coconut cream cheese frosting and sprinkle toasted coconut flakes on top.
Serve: Enjoy your toasted coconut cupcakes as a delightful dessert!