These light fluffy Toasted Coconut Cupcakes are topped with a decadent cream cheese frosting and then sprinkled with toasted coconut. A soft and tender coconut cupcake recipe that’s super quick and easy to make!

Toasted Coconut Cupcakes

Coconut lovers rejoice! These soft and fluffy coconut cupcakes are a coconut lover’s dream! So tender and sweet, full of coconut flavor. These bad boys are topped off with a dreamy cream cheese frosting that takes these cupcakes to the next level. Sprinkle on some toasted coconut and you have one decadent cupcake right there.

Learn how to make coconut cupcakes in just a few simple steps below. Look out below for the step-by-step photos, they are super helpful with making this moist coconut cupcake recipe.

Coconut Cupcakes

I mean look at that bite shot right there. These delicious coconut cupcakes are super easy to make and perfect for parties. They remind me of a pina colada but in cake form.

Bake these beauties for birthday parties, family get-togethers, or holiday-themed parties.

Moist Coconut Cupcakes

large mixing bowl
cupcake pan or muffin pan
cupcake liners
electric mixer

One of the best things about this recipe is that you don’t need any fancy equipment to pull off this recipe. Grab your hand mixer or a sturdy whisk and get to work.

Toasted Coconut Cupcake Tips

Do not use coconut cream, coconut cream contains fatter, and will alter the texture of the cupcake.

I prefer topping my cupcakes with unsweetened coconut, but if you are only able to find sweetened shredded coconut that works too. Your cupcakes will be very sweet.

Storing the Moist Coconut Cupcakes

Store the unfrosted coconut cupcakes will keep for up to 5 days in an airtight container in the fridge. Frosted cupcakes for up to 3 days. Frosting can be refrigerated and piped before serving.

Toasted Coconut Cupcake Ingredients

all-purpose flour
baking powder
salt
butter, softened – room temperature
sugar
eggs
pure vanilla extract
coconut milk
desiccated coconut

If you cannot find desiccated coconut, you can use unsweetened shredded coconut instead, but the flavor of the cupcakes won’t be as prominent. For a stronger taste of coconut, add 1 teaspoon of coconut extract. But whatever you do, do not add more coconut extract – it’s powerful stuff.

How to make toasted coconut cupcakes

To start, you will need to preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with cupcake liners, and then set it aside. In a medium bowl, combine the flour, baking powder, and salt. Whisk the dry ingredients in the bowl until it is well combined, set aside.

Coconut Cupcake Batter

In a stand mixer, beat together the butter and sugar on medium speed for about 3 minutes. Beat in the eggs one at a time, then add in vanilla extract and half of the dry mixture at low speed.

Pour in the coconut milk and beat until combined, then add the remaining dry ingredients – flour mixture and mix.

Bake Coconut Cupcakes

Using a spatula, gently fold in the desiccated coconut. Next, using an ice cream scooper, or in my case, I love to use a cookie dough scooper. Scoop out the batter into the cupcake pan, or muffin tins and fill about to about 3/4 full.

Then bake them in the oven for 20-25 minutes or until the center is cooked. (Check by inserting a toothpick and if it comes out clean, it’s done.)

Allow the cupcakes to cool for 10 minutes in the cupcake pan, and then transfer them to a wire rack to cool completely. You will want your cupcakes completely cooled before adding your desired frosting.

Or else you will end up with a melted mess of frosting. Move on to the next steps to learn how to make cream cheese frosting.

Cream Cheese Frosting Ingredients

unsalted butter, softened
cream cheese, softened
powdered sugar
vanilla extract

A simple and easy cream cheese frosting that you can whip up in just a few minutes. This cream cheese frosting is made with just 4 ingredients and pairs well with other cupcake flavors. Try this easy cream cheese frosting recipe with my homemade red velvet cupcakes recipe.

How to make Cream Cheese Frosting

In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps. Using a sturdy spatula to scrape down the sides of the bowl. Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy. Use your favorite frosting tip, I used tip 1A.

Cupcake Recipe Ideas

Looking for more cupcake recipe ideas? Sink your teeth into a childhood favorite cupcake that is as easy to bake as it is to eat. My Chocolate cupcakes with Chocolate Buttercream frosting are super moist and filled with a marshmallow creme filling. They are truly addicting, the perfect treat to serve at a birthday party or large get-together.

Yield: 12

Toasted Coconut Cupcakes with Cream Cheese Frosting

Name: Toasted Coconut Cupcakes with Cream Cheese Frosting
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 1/4 cups sifted all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 3/4 cup coconut milk; 1/2 cup desiccated coconut; 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 4 cups sifted powdered sugar; 1 teaspoons vanilla extract; 2 cups toasted shredded coconut for topping, unsweeten

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Toasted Coconut Cupcakes

1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup coconut milk
1/2 cup desiccated coconut

Cream Cheese Frosting

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups sifted powdered sugar
1 teaspoons vanilla extract
2 cups toasted shredded coconut for topping, unsweeten

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners, set aside.
In a medium bowl, combine flour, baking powder, salt and whisk until well combined, set aside.
In a stand mixer, beat together butter and sugar on medium speed for 3 minutes.
Beat in the eggs one at a time, then add in vanilla extract and half of the dry mixture at low speed.
Pour in the coconut milk and beat until combined, then add the remaining dry
ingredients and mix.
Using a spatula, gently fold in desiccated coconut. Next, scoop out the batter into the cupcake pan and fill about ¾ full, then bake for 20-25 minutes or until the center is cooked. (Check by inserting a toothpick and if it comes out clean, it’s done.)
Allow the cupcakes to cool for 10 minutes in the cupcake pan, then transfer to a
wire rack to cool completely before adding your desired frosting.
Garnish the cupcakes with toasted coconut and serve.

Cream Cheese Frosting

In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
Use your favorite frosting tip, I used tip 1A.

Notes

If you can’t find desiccated coconut, you can use unsweetened shredded
coconut, but the flavor of the cupcakes won’t be as prominent.
If you want more of a stronger taste of coconut, add 1 teaspoon of coconut extract. But whatever you do, do not add more coconut extract- it’s powerful stuff
I prefer topping my cupcakes with unsweetened coconut, but if you are only able to find sweetened shredded coconut that works too. Your cupcakes will be very sweet.
Do not use coconut cream, coconut cream contains more fat, and will
alter the texture of the cupcake.
Unfrosted cupcakes will keep for up to 5 days in an airtight container in the fridge. Frosted cupcakes up to 3 days
Frosting can be refrigerated and piped before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 17gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 194mgCarbohydrates: 36gFiber: 2gSugar: 23gProtein: 3g