STREAMING NOW: Tia Mowry At Home

Coconut and Raspberry Cupcakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These cupcakes are delicious little bites, perfect for little girls tea parties. Even us big girls can't resist them. I prefer to use seedless raspberry preserves in these. Bet you can't eat just one!”
32 cakes

Ingredients Nutrition


  1. Preheat oven to 425*F (220*C).
  2. Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
  3. If you do not have enough pans, the cakes can be cooked in batches instead.
  4. In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
  5. sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
  6. Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
  7. Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is 3/4 full.
  8. Bake for 5 minutes, then reduce the oven temperature to 400*F (200*C) and bakd for a further 5 to 7 minutes, until risen and golden.
  9. Turn out onto racks to cool completely.
  10. Dust with icing sugar and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a