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Coconut Cupcakes

These creamy white little delights are golden and sweet with a hint of lime to give some zest.

Serve with a pot of Dorset Tea accompanied by your favourite vintage china - chin chin.


90g butter (at room temperature)

25g creamed coconut (or double the amount of desiccated coconut)

115g caster sugar

2 eggs

100g self raising flour

1 tsp baking powder

25g desiccated coconut

grated zest of 1 lime

2tbs milk

To decorate:

150g cream cheese

50g sifted icing sugar

2 tsp lime juice

40g coconut shavings

  • Preheat oven to 180 degrees and line a 12 hole muffin tin with paper cases

  • Beat the butter, creamed coconut and sugar together until pale and fluffy

  • Beat in the eggs one at a time

  • Sift in the flour and baking powder and fold in

  • Add the desiccated coconut, lime zest and milk

  • Spoon into the cases and bake for 15/20 mins until golden brown

  • Leave to cool

  • Beat the cream cheese, lime juice and sifted icing sugar together until smooth

  • Swirl the frosting onto the cooled cupcakes and sprinkle with coconut flakes

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