Coconut Cupcakes with Whipped Coconut Milk Frosting

When my mom was pregnant with me, she was pretty convinced I was going to be a boy. They even had a name picked out and ready for me. But to my mom’s excitement, she had a little girl to share a love of fashion, makeup and other girly things. Or so she thought. Although I’m far from a tomboy…shopping and makeup have always been very low on my priority list. In fact, shopping for clothes is something I dread. I would prefer to hold on to clothes until they are so tattered and faded that my mother has to secretly throw them out without me knowing. I’m not a fan of this hobby of hers, but I realize it is at times quite necessary. And it came as no surprise that when I was on the brink of entering the working world, I had little interest in putting together a good “work wardrobe.” If it were up to me, I would probably be wearing the same black pants to work that I wore to my 8th grade choir concert. So thank goodness I have a mom that has had the patience to inform me again and again of the importance of owning some classic wardrobe items. Little black dress. Tailored pants with blouses that actually match. And shoes in the classic neutral colors. And though I do agree that owning these classic items of clothing is important for life in the working world, I’m still far more interested in a different set of “classics.” Classic cupcake flavors. Not too long ago, I discovered my essential chocolate cupcake recipe. And soon after I discovered my vanilla cupcake and lemon cake standbys. But one that I hadn’t yet found was a perfect recipe for coconut cake. Until now. Because at last, my classic coconut has arrived. This coconut cake recipe has the perfectly light and airy texture with a subtly sweet coconut flavor. And oh my goodness the frosting. It took mass amounts of willpower to resist the urge to eat the majority of this frosting with a spoon. It is incredibly creamy and light, and isn’t too sweet. You can definitely mix and match these classic flavors with your favorite cake or frosting recipes. Because as my mother taught me, the beauty of the classics is the ability to mix and match.

Ingredients: Makes 20 cupcakes, (Cake Recipe from Georgetown Cupcakes)

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, softened
  •  1 3/4 cup granulated sugar
  • 2 eggs
  • 2 1/4 teaspoon vanilla extract
  • 1 1/4 cup milk
  • 1 cup shredded, sweetened coconut
Coconut Frosting:
  • 1/3 cup full fat coconut milk (thickened)
  • 8 tablespoons butter, softened
  • 1 1/2 cups powdered sugar


  1. In a medium bowl, sift flour, baking powder & salt together, set aside
  2. In a large bowl, cream butter and sugar together
  3. Beat eggs into butter mixture, one at a time
  4. Stir vanilla extract into milk
  5. Alternate adding milk and dry ingredients into butter mixture until all is well combined
  6. Fold in coconut into batter
  7. Divide batter into 20 cupcake liners and bake at 350 for 15-18 minutes
  8. For the frosting, start by taking one 15 oz can of ful fat coconut milk (I used Thai Kitchen brand) and chill in the fridge for at least 5 hours. This will thicken the milk to the consistency of whipped cream, if it hasn’t yet reached that state after 5 hours, cool in the fridge for a bit longer
  9. Next place 1/3 cup of the thickened coconut milk, and the butter in a large bowl and beat on high until light and fluffy
  10. Gradually beat in powdered sugar until well incorporated and frosting is light and fluffy


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