Soft, fluffy and packed with real coconut flavor, these coconut cupcakes are made with full-fat coconut milk and sweetened coconut flakes, then topped with tangy cream cheese frosting. Keep them simple or decorate them with edible pretzel palm trees for a tropical dessert that’s guaranteed to steal the show.
Table of Contents
Are your taste buds ready to travel to the tropics from the comfort of your kitchen? Then preheat your oven and get ready for these unbelievably soft and fluffy coconut cupcakes.
A combination of coconut milk and sweetened coconut flakes folded right into the batter intensifies the rich coconut flavor of these cupcakes, and a generous swirl of tangy cream cheese frosting balances every bite.
I originally made these for a beach-themed party, topping them with crushed graham crackers and edible pretzel palm trees that transformed them into tiny tropical islands (you can still find those instructions below!). But these days I’ll often keep things simple with a sprinkle of toasted coconut instead.
However you decorate these, one thing is for certain: these will be the most moist, flavor-packed coconut cupcakes you’ll ever make from scratch. And if you’re looking for a cake version, don’t miss my easy coconut cake recipe.
- Coconut milk: Reach for the full-fat kind in a can, not the refrigerated carton meant for drinking. Coconut milk does more than add flavor. It gives these cupcakes their tender, moist crumb, the same way sour cream does in my favorite chocolate cupcakes recipe. Shake the can well before measuring, since the cream and liquid tend to separate. Leftover coconut milk can be used to make coconut pineapple smoothies.
- Egg whites: Using just the whites, no yolks, keeps the crumb bright white and light instead of dense and yellow.
- Sweetened flaked coconut: Folded into the batter for coconut flavor and texture in every bite.
- Flour, baking powder, salt: The structural base of the batter.
- Butter: Make sure it’s properly room temperature so it creams smoothly with the sugar. I’ve got a whole post on how to soften butter quickly if you’re short on time.
- Sugar: Regular granulated sugar sweetens the batter.
- Vanilla extract: Rounds out the coconut flavor.
See the recipe card for full information on ingredients and quantities.
Start by whisking together the dry ingredients in one bowl. In another, I mix all of the wet ingredients together in a large liquid measuring cup, which makes it easy to pour everything into the mixer in one go later.
- Sift the dry ingredients: Sifting the flour, baking powder and salt together knocks out any lumps and aerates the flour, which helps give the batter a lighter texture.
- Properly cream the butter and sugar: Don’t rush this step. Give it the full 2 to 3 minutes, until the mixture turns pale and noticeably fluffier in volume. This is what traps the air pockets that give these cupcakes their lift, structure and even texture.
- Fold in the sweetened coconut: Switch from the mixer to a spatula for this last step. I learned this one the hard way: folding by hand disperses the coconut evenly through the thick batter, while running the mixer after a heavy mix-in like this overworks the flour and leads to a dense cupcake.
- Don’t overfill your liners: Fill each liner about two-thirds full, roughly 3 heaping tablespoons of batter. I like using a 3-tablespoon scoop to keep every cupcake consistent without having to eyeball it. Any fuller and you’ll end up with cupcakes that overflow or sink slightly in the center as they bake.
These coconut cupcakes take about 25 to 30 minutes to bake. Let them cool completely before frosting, since warm cupcakes will melt the frosting right off the top.
Cream Cheese Frosting
I always reach for cream cheese frosting on these cupcakes instead of straight buttercream because its tang cuts through the coconut’s sweetness. It’s the same reason I use it on my carrot cake cupcakes and my banana cupcakes, both of which are naturally sweet enough on their own.
If cream cheese frosting isn’t your thing, a simple vanilla buttercream is a great option. And even my chocolate buttercream frosting is a surprisingly good match. Coconut and chocolate are a classic pairing, and one of my favorites, which is why I drizzle melted chocolate over my coconut macaroons.
For the pictured cupcakes, I used this piping tip, though any large round or star tip will give you the same effect. If you’d rather skip piping altogether, spreading the cream cheese frosting on with an offset spatula works just as well, and it’s honestly what I do most days.
2 Ways to Decorate These Cupcakes
Some days I keep these cupcakes simple with a generous swirl of cream cheese frosting and a sprinkle of coconut. Other times, especially for birthdays or beach parties, I go all in with edible pretzel palm trees and graham cracker “sand.” Here’s how to do both.
Toasted Coconut
Spread flaked coconut in an even layer on a baking sheet and bake at 400°F, stirring every 5 minutes so it doesn’t burn, until it reaches your desired level of doneness, usually 5 to 10 minutes total. I find it works best to put the coconut in a bowl or on a plate, then hold each cupcake over the dish and gently press the coconut onto the frosting until it sticks, rather than sprinkling it on from above.
Pretzel Palm Trees
You’ll need large pretzel rods, green candy melts and green sprinkles. Break the pretzel rods in half, place them on a baking sheet lined with wax paper, and pipe the melted candy melts onto the tops of the pretzel rods in the shape of palm tree leaves. Immediately top the candy melts with sprinkles and let them fully set before removing from the wax paper. For cupcakes that look like mini islands, sprinkle crushed graham crackers over the frosting, then press one palm tree topper into each cupcake.
Success tip: The palm trees can be made a full day ahead and stored in an airtight container at room temperature.
You may recognize the concept of pretzel trees as cupcake toppers from my go-to holiday recipe for chocolate Christmas tree cupcakes. Add these coconut cupcakes to your dessert repertoire and show-stopping cupcakes can now be on your dessert table be it summer or winter.
More Coconut Desserts
Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk (full fat)
- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup sweetened flaked coconut
For the frosting:
- 1 (8-oz.) package cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
For topping (choose one):
- 1/2 cup sweetened flaked coconut, toasted (see Kelly's Notes)
- Optional pretzel palm tree toppers: pretzel rods, green candy melts, green sprinkles, a piping bag and ½ cup crushed graham crackers
Instructions
Make the cupcakes:
- Preheat the oven to 350ºF and line a muffin tin with cupcake liners. (Use blue liners if you want to mimic the ocean.)
- In a large bowl, sift together the flour, baking powder and salt. Set it aside.
- In a liquid measuring cup, stir together the coconut milk, egg whites and vanilla extract. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Alternately add the dry and wet ingredients in 3 increments, starting and ending with the dry ingredients. Beat the batter just until combined, scraping down the sides as needed.
- Stir in the coconut then divide the batter equally into 12 cups in the muffin tin. Bake the cupcakes for 25 to 30 minutes until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the pan then transfer them to a rack to cool completely. While the cupcakes are cooling, make the frosting and pretzel palm trees.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth, about 2 minutes. Add the vanilla extract then sift in the powdered sugar and beat just until combined. Set the frosting aside.
Make the pretzel palm trees (optional):
- Line two baking sheets with wax paper. Melt the candy melts according to the package directions then transfer them to a piping bag.
- Break the pretzel rods in half then arrange six of them on each baking sheet, spacing them at least 2 inches apart. Snip off the tip of the piping bag then pipe the candy melts onto the pretzel rods in the shape of palm tree leaves, ensuring you cover the tip of the pretzel rods so the leaves stay attached to the pretzel. Immediately top the candy melts with the sprinkles. Refrigerate the palm trees for 5 minutes until the candy melts are fully set.
Decorate the cupcakes:
- Spread a portion of the cream cheese frosting on each cooled cupcake.
- For a simple finish, sprinkle with toasted coconut.
- For the tropical island look, top the frosting with crushed graham crackers, then use an offset spatula to carefully release the palm trees from the baking sheet and push the bottom of each one into the frosting. Serve immediately.
Kelly’s Notes
- To toast coconut: Spread flaked coconut in an even layer on a baking sheet and bake at 400°F, stirring every 5 minutes so it doesn’t burn, until it reaches your desired level of doneness, usually 5 to 10 minutes total.
- The cupcakes and frosting can be made a day in advance then assembled right before serving. If making the pretzel palm trees, those can be made a full day ahead too and stored in an airtight container at room temperature.
- Candy melts can be found on Amazon, at baking supply stores as well as craft stores such as Michael’s.
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To freeze, wrap the cooled, unfrosted cupcakes individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
- Frosted cupcakes: Because cream cheese frosting contains dairy, frosted cupcakes need to be refrigerated, not left out at room temperature. Store them in an airtight container in the fridge for up to 5 days. For the best flavor and texture, let them sit out for about 20 minutes before serving so the frosting can soften slightly.
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Cupcake recipe adapted from Food.com. Cupcake toppers created by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made these for a beach-themed party. They were a huge hit! And delicious :)
Hi, instead of candy melts, cld i use white chocolate for the deco?
Hi there! The chocolate likely won’t hold up as well as the candy melts.
We had to bake something with a Charleston theme for an event for my son – this was perfect! And really delicious…
Awesome! So glad you enjoyed the recipe, Diane!
These are so cute!! The kids in my family will love them! Thanks for sharing this one!
Danielle
Thanks, Danielle! I hope you all enjoy the recipe!
I mean, could these be ANY cuter?! Love the coconut!
Can I use self raising flour? How much should I use for making a dozen cupcakes? I’ll have to eliminate the baking powder then right?
Hi there! I’ve never tried used self-rising flour so I can’t say with certainty how this recipe would turn out.
What a perfect dessert for a beach bbq. Love these!