Coconut Cupcakes is an American recipe made using cake flour, eggs, caster sugar, vanilla essence, yogurt, butter, coconut and icing sugar.

Time: 50 minutes


  • 350 gm butter
  • 4 egg
  • 450 gm cake flour
  • 1 cup yoghurt (curd)
  • 300 gm caster sugar
  • 2 teaspoon vanilla essence
  • 4 teaspoon baking powder
  • 350 gm grated coconut
  • For Toppings
  • 200 gm butter
  • 1/4 cup lemon juice
  • 450 gm icing sugar


  • Mix the butter and caster sugar in a bowl. Beat until light and fluffy. Add the eggs and vanilla essence.
  • Add the cake mix and baking powder. Add yogurt and mix well. Add the desiccate coconut and mix again.
  • Add the mixture to the muffin tin and place it in a preheated oven at 180C. Bake for 30 to 40 minutes or until
  • golden and cooked. Remove and cool.
  • For the topping, beat the butter until fluffy. Add the lemon juice and icing sugar.
  • Whisk well and spoon over the topping onto each cake. Sprinkle some of the grated coconut.
  • Keep aside to set. Serve.