Coconut cupcakes

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut – a lovely gluten-free teatime treat

  • Prep:30 mins
    Cook:20 mins
    plus overnight chilling
  • Easy

Nutrition per serving

  • kcal 388
  • fat 21g
  • saturates 18g
  • carbs 45g
  • sugars 31g
  • fibre 1g
  • protein 3g
  • salt 0.1g


  • 400g can full-fat coconut milk (must not contain stabilisers)
  • 140g icing sugar
  • 1 tsp vanilla bean paste
  • 50g desiccated coconut
  • 100g coconut oil
  • 225g golden caster sugar
  • 3 large eggs
  • 200g gluten-free self-raising flour (the mix should include xanthan gum – I used Doves Farm)
  • 100ml coconut milk
  • 1 tsp vanilla extract


  1. Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.

  2. Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.

  3. The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

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