Coconut Cupcake Recipe

Coconut Cupcake Recipe
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Coconut cupcakes are the tastiest thing you can think of when you want to beat that 4 o'clock hunger pang. The desiccated coconut sprinkled on top are the tastiest part of this dish
Coconut Cupcake Recipe
Difficulty Easy
Rating 4.0 / 10 (2 votes)
Recipe Type Non Veg.
  • 40g Desiccated coconut
  • 200g All-purpose (plain) flour
  • 175g Confectioners (icing) sugar
  • 115g Melted butter
  • 3 tbsp Ground almonds (or hazelnuts)
  • 1 tsp Baking powder
  • 5 Egg whites
  • 12 Raspberries
How to make Coconut Cupcake:
  • Pre-heat oven to 190oC.
  • Line a 12 cupcake pan with cupcake papers.
  • In a bowl, mix coconut, flour, sugar, baking powder and almond.
  • Add melted butter to the above and stir.
  • Add egg whites and mix well.
  • Divide the mixture equally among the cake cases.
  • Top each cake with a raspberry.
  • Now bake for 12 to 15 minutes.
  • Leave to cool for a few minutes before finally transferring it to a wire rack.