Sweet & Moist, Egg free Coconut Cupcakes Recipe

Coconut is one of my favourite things...

Cake Decor Cairns: Sweet & Moist Coconut Cake

As I mentioned yesterday I had a yearning for a sweet & moist coconut recipe to pair with my mango cream cheese frosting. I failed on my first attempt using coconut flour, it tasted nothing like coconut! 

So the search began, ploughing through recipe after recipe until I gave up and decided to make up my own version.

I wanted something sweet, coconutty, moist and still have a cake crumble! (Not asking too much am I?) So my mind wondered to sweetened condensed milk and coconut jam drops.  From that I just sort of experimented using similar ingredients from a different moist cakes I have in my secret recipe files. 

Sweet Moist Coconut Cupcakes with a good crumb.

A few tips, these won't rise as much as an egg based cake so fill your cupcake pans higher that the traditional 3/4. As you can see with mine, they sunk a little and could've been avoided if I filled the batter  a little higher. Because of the high butter content your cupcake papers will be greasy, but if you wait until they have completely cooled you can remove the papers before serving. 

Put a little more  coconut cake batter in than this! 
This is a lovely thick fluffy batter... I wonder what it would be like as pikelets? 

I will attempt to whip up a batch of mango cream cheese icing so come back tomorrow to see the results. 


To make your own batch of sweet, moist, coconutty yumminess,  you will need all that is pictured in these quantities:

  • 250g butter, softened
  • 1 and 1/3 cups sugar 
  • 1 tsp vanilla  extract
  • 3/4 cup of milk 
  • 1 cup sweetened condensed milk 
  • 2 1/2 tsp white Vinegar
  • 2 cups Self Raising flour
  • 1 tsp baking powder  
  • 1-1/2 cups dessicated  coconut 
Preheat conventional oven to 175°C 
Prepare cupcake pans, 24 cupcake liners
In a medium bowl, sift flour and baking powder.
 In a large bowl, cream butter and sugar until pale and fluffy. 
Whip in sweetened condensed milk and add vanilla and milk whilst mixing with the vinegar in last.
 Slowly  the flour mixture to the  wet creamy mixture, gently fold the batter and do not over mix. Last fold in the coconut and until all combined. 
Spoon the batter into the prepared cupcake pans and bake 25-30 minutes depending on your oven.


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