Toasted Coconut Swirl Cupcakes
Coconut milk cupcakes with fluffy coconut swirl frosting, ready in 25 minutes prep and 18 minutes bake.
Last updated: August 20, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup full fat coconut milk, well shaken
- 1/2 cup sweetened shredded coconut, plus 1/4 cup for topping
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar
- 2 tbsp coconut milk (for frosting)
Instructions
Preheat oven to 350°F and line a 12 cup muffin pan with paper liners.
Whisk flour, baking powder, and salt together in a bowl. Set aside.
Beat softened butter and sugar together for 2 minutes until light and fluffy.
Add eggs one at a time, mixing well after each. Add vanilla and mix again.
Add the dry mix in two batches, alternating with the coconut milk. Mix just until smooth.
Fold in 1/2 cup shredded coconut by hand with a spatula.
Divide batter evenly among liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a rack.
While cupcakes cool, toast the 1/4 cup shredded coconut in a dry skillet over medium low heat, stirring often, until golden. Let it cool before use.
Beat butter for the frosting until pale, about 2 minutes. Add powdered sugar in two batches, mixing on low.
Add coconut milk and beat on high for 2 minutes until fluffy and light.
Pipe frosting in a swirl on each cooled cupcake and top with toasted coconut.
Pro Tips
- • Shake the coconut milk can well before measuring, the fat can separate and settle.
- • Watch the toasted coconut closely, it goes from golden to burnt in seconds.
- • For the tallest swirl, use a large open star tip and pipe from the outside in.
- • Toast extra coconut and store it in an airtight jar for a quick topping later.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These cupcakes bring real coconut flavor in every layer, from the milk in the batter to the toasted topping. I have tested this recipe in my own kitchen, and the double coconut hit never disappoints.
Frequently Asked Questions
Can I use coconut cream instead of coconut milk in the batter?
Coconut cream is too thick and will make the batter heavy. Stick with full fat canned coconut milk for the right texture.
Why did my shredded coconut sink to the bottom of the cupcake?
This happens if the batter is too thin or overmixed. Fold the coconut in gently at the very end and bake right away.
Can I make the toasted coconut topping ahead of time?
Yes, toast it up to 5 days ahead and store in a sealed jar at room temperature. It stays crisp and keeps its flavor.
Is this frosting sturdy enough for tall piping?
Yes, this American buttercream holds a tall swirl well. Chill it for 10 minutes if your kitchen is warm before piping.
