Coconut Cupcake Recipe

Gourmet yet easy - yes it is possible. This coconut cupcake recipe is the solution.

Coconut and Raspberries


Coconut is one of my favorite flavors and we had some fresh from the oven for a delicious dessert to dinner last night.

We ate them again today for morning tea, and although they were still nice they are best eaten fresh from the oven.

The raspberry on top provides a fantastic tart contrast to the sweetness of the coconut macaroon type cake.

Use either almond meal or hazelnut meal depending on taste and what you have in the pantry. I had run out of almond meal, so I used hazelnut meal which results in a more speckled appearance.


Coconut Cupcake Recipe

1½ oz (40g) desiccated coconut
6 oz (175g) confectioners (icing) sugar
7 oz (200g) all-purpose (plain) flour
3 tbsp ground almonds (or hazelnuts)
1 tsp baking powder
4 oz (115g) melted butter
5 egg whites
12 raspberries
1. Pre-heat the oven to 375oF (190oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Combine the coconut, sugar, flour, baking powder and almond meal in a large bowl.
4. Stir in the melted butter.
5. Stir in the egg whites, until well combined.
6. Divide the mixture evenly between the cake cases.
7. Top each cake with a raspberry.
8. Bake for 12 to 15 minutes - until firm to touch.
7. Allow to cool for a few minutes and then transfer to a wire rack.
    Makes 12 cakes.
    Best eaten straight away.
    Frozen Raspberries are fine to use.


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