I’m a coconut lover through and through. I make coconut rolls, coconut jollof rice, coconut fried rice and even coconut crepes. My love affair with coconut is real and ongoing.
Yesterday I was watching TV when a baking scene inspired me to head straight to the kitchen and make cupcakes. I hadn’t planned to post this recipe, but several people asked for it, so here it is. I didn’t take step-by-step photos, but this is one of the easiest recipes you’ll find. Let’s bake!
COCONUT CUPCAKES
Total time: 30 minutes
Yield: 10 cupcakes
Ingredients
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup coconut flakes (or desiccated coconut)
4 level tablespoons butter, softened
1/4 cup milk
1/2 teaspoon coconut essence (optional, for extra flavor)
1/2 teaspoon baking powder
A pinch of salt
2 eggs
Method
1. Preheat your oven to 375°F (about 190°C). Line a cupcake tray with liners or lightly grease the cups if you don’t have liners.
2. In a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
3. Add the beaten eggs, milk and coconut essence (if using). Mix until combined.
4. Sift in the flour, baking powder and a pinch of salt. Fold gently until you have a smooth batter—do not overmix.
5. Fold in the coconut flakes lightly so they’re evenly distributed through the batter.
6. Spoon the batter into the prepared cupcake cups, filling each about two-thirds full.
7. Bake in the preheated oven for about 15–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These coconut cupcakes pair wonderfully with a glass of warm milk or your favorite hot beverage. Enjoy!