Moist & Fluffy Coconut Easter Cupcakes

Coconut Easter Cupcake on top of a small pedestal. There is cake stand in the background with cupcakes.

5 from 1 vote

Moist & Fluffy Coconut Easter Cupcakes

These coconuts are a coconut lover's dream. A moist coconut cupcake is topped with a delicious coconut frosting and then topped with a sprinkle of sweetened coconut.

Prep Time30

Cook Time30

Cooling Time2 45

Total Time3 45

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 603kcal

Author: Cheryl Norris

Equipment

Ingredients

2/3 cup (161 ml) coconut milk room temperature (65-68 degrees F)
2 large (100 grams) eggs room temperature
1/2 teaspoon pure vanilla extract
1-1/4 cups (250 grams) granulated sugar
1-2/3 cups (212 grams) unbleached all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
8 tablespoons (114 grams) unsalted butter room temperature (65-68 degrees F)
1-1/2 cups (135 grams) sweetened shredded coconut toasted
1 bag Cadbury mini eggs or similar Easter candy

Coconut Ermine Frosting

3 tablespoons (30 grams) cornstarch
1/4 cup (32 grams) unbleached all-purpose flour
3/4 cup (180 ml) coconut milk
3/4 cup (180 ml) whole milk
1/2 teaspoon kosher salt
1-1/2 cups (300 grams) granulated sugar
30 tablespoons (424 grams) unsalted butter room temperature (65-68 degrees F)

Instructions

Coconut Cupcakes

Preheat the oven to 350F (180C). Line the muffin pan with cupcake liners.
The fat in coconut milk tends to solidify at the top of the can. To ensure a homogenous mixture, place the can of coconut milk upside down in a container of hot water to melt this solid layer of coconut fat. When you open the can, stir the milk to ensure it is well combined before measuring out 2/3 cup for this recipe.
In a small bowl combine the eggs, pure vanilla extract, and 1/3 of the coconut milk and whisk the ingredients together. Cut the butter into 8 pieces.
Add the sugar, all-purpose flour, the kosher salt and the baking powder to the bowl of a stand mixer. With the paddle attachment mix the dry ingredients on medium-low for 30 seconds to thoroughly combine them. Add the butter and remaining coconut milk and mix on medium speed until the butter and coconut milk are thoroughly incorporated and the batter is creamy, about 1 minute. Be careful not to overmix. Scrape the sides and bottom of the bowl.
Add the egg mixture in two batches, mixing on medium speed until the egg mixture is thoroughly incorporated each time. Scrape the sides and bottoms of the bowl and fold the batter by hand to ensure all the batter is mixed together.
Divide the batter evenly between the 12 cups of the muffin pan, about 60 grams each. Each muffin tin should be about 2/3 full.
Bake the cupcakes for 20-22 minutes until they are done. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before removing the cupcakes from the pan to a wire rack. Let the cupcakes to cool completely before frosting them.
If making the cupcakes one day in advance before frosting them, store the cupcakes in an airtight container at room temperature.

Toasted Coconut

Preheat the oven to 350℉ (180℃). Spread the shredded coconut into a single layer on a baking sheet. Toast the coconut for 5 minutes, then toss it with a spoon to ensure even browning. Toast for another 5 minutes and toss again. Continue to toast the coconut until most of it is golden brown or a little darker. Check the coconut frequently to ensure it doesn't burn. The amount of time it takes to toast the coconut will depend on how much moisture there is in the coconut.
Remove the toasted coconut from the oven and the let it cool to room temperature. Store the coconut in a container with a lid until ready to use it.

For the Coconut Ermine Frosting

This recipe makes 5 cups of frosting, enough to frost and decorate 12 cupcakes. Leftover frosting can be frozen in a freezer-safe container for up to 3 months.
In a 3 or 4-quart nonreactive pan whisk together the sugar, flour, cornstarch, and salt. Slowly whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking constantly and scraping the corners of the saucepan, until the mixture boils and is very thick, about 6-10 minutes. When the mixture starts to boil whisk it for 1 minute. Transfer the mixture to a wide bowl or glass pie plate and let cool completely, about 2 hours.
Using a stand mixer fitted with a whisk attachment, beat the butter (which should be between 65-68 degrees F) on medium-high speed until light and fluffy, about 5-minutes. Turn off the mixer, scrape the sides and bottom of the bowl and add the cooled coconut milk-flour mixture. Mix on medium speed until combined. Increase speed to medium-high and beat until the frosting is light and fluffy, 3 to 5 minutes.

How to Decorate the Cupcakes

Using a Pastry Bag: Fit your pastry bag with a 3/8-inch plain tip (Ateco 804) or your favorite decorating tip and fill it with frosting. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1-1/2-inches above the cupcake, exerting even pressure on the bag continuously. Leave the center open, then pipe some frosting in the center to hold the mini eggs.
Place the toasted coconut on a large plate or small baking sheet. Take small handfuls of toasted coconut and press it into the sides of the frosting working around the cupcake.
Place 3 of 4 Cadbury mini eggs into the center of the frosting.

How to Store the Cupcakes

Unfrosted Cupcakes: Once the cupcakes are cooled to room temperature, they can be stored at room temperature in an airtight container for up to 2 days.
Frosted Cupcakes: Once the cupcakes are frosted, they can sit at room temperature in an airtight container for up to 2 days with the ermine frosting. They can be refrigerated for up to 3 days in an airtight container . The cupcakes taste best if consumed the same they are frosted.

Notes

Coconut Milk: When buying coconut milk check the nutrition label and make sure you are buying coconut milk that is 11% fat per serving. Do not use low-fat or non-fat coconut milk for the cupcake recipe or the cupcakes will be dry. The amount of butter in this recipe has been adjusted to account for the amount of fat in the coconut milk.

Weigh the Ingredients: You’ll get the best and most consistent results if you weigh the ingredients, especially the flour

Nutrition