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Coconut Cupcakes

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“This wonderful recipe is from The Baker's Dozen Cookbook. A must-try for coconut lovers! Even those who claim they dislike coconut will adore there cute cupcakes. Decorate with coconut nougatine sticks.”

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
  3. Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
  4. Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
  5. Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
  6. Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
  7. In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
  8. Beat in vanilla extract with the final addition of coconut milk.
  9. Using a rubber spatula, fold in the coconut flakes and almonds (if using).
  10. Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
  11. Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
  12. Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
  13. If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.

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