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Friday, August 13, 2010

Coconut Cupcakes

  • 250g Butter (Room temperature)/ 275g Caster Sugar/ 4 Eggs/ 350g Self Rising Flour/ 1 cup Coconut Milk/ 2 Tsps Vanilla Essence/ 70g Dessicated Coconut
  • Preheat oven to 180 C and line two cupcake trays. 
  • Using an electric beater, cream the butter and sugar in a mixing bowl until light and fluffy.  
  • Beat in each egg one at a time until well combined.
  • Sift in the flour and then add in the rest of the ingredient. Carefully fold the batter until well combined.
  • Spoon one tablespoon of batter into each cupcake case.
  • Bake for 30-35 minutes or until golden brown
  • After cooled, store in an air tight container. The cupcakes can keep up to 3-4 days.


  1. I am constantly in awe of your wonderful baking skills & creativity ! Will have to try some of these recipes in future !

  2. Hey Mel,

    Your constant support and encouragement is much appreciated :) Do let me know how you go when you try out the recipes :)