Cupcake Recipe with Coconut – Playful Cakes in Mini Format

Here I present my recipe Cupcakes with Coconut. Cupcakes are similar to small delicious muffins, but a little finer and nobler.

Cupcakes always have a great topping/frosting as decoration and come along like little cakes. 

I like to make cupcakes for birthdays, Easter and other family celebrations. The small cakes are also great for tasting my dear colleagues on all kinds of anniversaries.

Now you certainly feel like baking… Let me show you the coconut cupcakes recipe

I wish you every success and would be happy if you share the article on Facebook.

1. Cupcakes with Coconut, the Dough Preparation

I bake my cupcake bases mostly in paper moulds. This makes my cupcake a perfect finger food.

Cupcake paper forms in muffin sheet. This is how cupcake trays, which are also called sponges, succeed safely! © Thomas Sixt Foodfotograf

I prefer to take the sheets and place the paper moulds into them.

Without paper moulds it is also possible, then you use silicone moulds or muffin sheets directly.

You should grease both well without using paper.

UPDATE… I recommend you to use the paper moulds, so the dough cannot stick!

For cupcakes there are many colourful paper moulds or silicone moulds. I only use paper cups + muffin trays. © Thomas Sixt Foodfotograf

I preheat the oven well, because the cupcake dough needs high heat, so that the dough rises nicely.

The cakes get a light brown caramel crust on the outside and are beautifully juicy and fluffy baked on the inside.

The optimal baking temperature for cupcakes is 180° C at hot air.
The baking time is approx. 22 minutes.

The batter now needs some of your time and attention.

I always whip the eggs frothy with sugar, so that an airy volume comes into the dough.

I sieve the flour and slowly stir it in.

Creamy cupcakes dough when filling the paper moulds. The dough should flow easily, so it can spread nicely in the tin.© Thomas Sixt Foodfotograf

After baking, I let my cupcake bases cool in the muffin trays for 5-10 minutes and then remove them from the mould. With paper moulds it is very easy.

2. Topping for Cupcake with Coconut

Cupcakes get their typical topping perfectly sprayed from a dressing bag.

I always prepare the topping which is also called frosting fresh. I would even apply the topping just before serving.

I prepare the coconut cream for my Cupcake Topping or Frosting with hardened coconut fat, icing sugar, cream cheese and coconut flakes.

2.2 Why is Cupcake Topping called Frosting?

You surely remember the “taste” of ice confection… Ice confectionery is prepared with coconut fat. Coconut fat creates this special cooling effect in the mouth. The Cupcake topping is frosting when prepared with coconut fat because it has the same cooling effect as ice confectionery.

3. Decoration of the Cupcakes

For my cupcakes I recommend coconut flakes or other sweet sprinkles of all shapes or pearls. There are no limits to your imagination.

I sprinkle the final decoration shortly before serving on the topping of the cupcakes.

4. Recipe Cupcakes with Coconut

Print Recipe
5 from 8 votes
5 from 8 votes
Recipe Cupcakes with Coconuts
Cupcakes with coconut recipe with coconut in cupcake base and with coconut in topping. Ingenious simple cupcake recipe to make yourself with all the chef tips from professional chef Thomas Sixt.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Desserts and Sweets
Cuisine: American Recipes
Keyword: Glutenfreie Rezepte
Servings: 12 Portions
Calories: 398kcal
Author: Thomas Sixt
Cupcakes Bases - Sponge
  • 2 pc eggs
  • 130 g Butter
  • 130 g brown sugar
  • 2 packet vanilla sugar I like to use the mark 1 fresh vanilla pod
  • 80 g flour
  • 50 g coconut flakes
  • 1 pinch salt
Topping - Frosting
  • 100 g hardened coconut oil I use the coconut fat room warm
  • 160 g powder sugar/iced sugar
  • 2 tbs lime or lemon juice
  • 200 g cream cheese
  • 80 g coconut flakes
Cupcakes Bases
  • Beat beaten eggs with sugar and vanilla sugar for 4 minutes until foamy.
  • Add soft butter, flour, coconut flakes and salt and mix for another 2 minutes.
  • Load the muffin trays with paper moulds and fill in the cake mixture up to max. 1 cm below the edge. Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Topping - Frosting
  • Stir coconut fat with icing sugar and lime juice for 3 minutes until smooth, add cream cheese and coconut flakes and stir for another 2 minutes.
  • Shortly before serving, sprinkle with caster sugar or other forms of sugar, such as hearts or balls.

5. Calorien Cupcakes with Coconut, the Nutritional Values

Nutrition Facts
Recipe Cupcakes with Coconuts
Amount Per Serving
Calories 398 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 23g144%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 44mg15%
Sodium 72mg3%
Potassium 47mg1%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 25g28%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recipes for Cupcakes

Cupcakes with Nutella
Cupcakes Tiramisu
Cupcakes with Blueberries
Cupcakes with Poppy Seeds

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!