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Toasted Coconut Cupcakes with Cream Cheese Frosting | Baking Corner

If you follow my baking posts at all, you probably notice I don’t often share recipes that don’t include chocolate in SOME form. But today I’m sharing a new favorite recipe of mine, that does not have chocoalte! Coconut is a semi-recent love of mine…when mixed with chocolate, it is nearly unbeatable! I suppose you could add some chocolate sauce to these cupcakes if you want some chocolate. :)

I first found the recipe on one of my favorite recipe blogs, Picky Palate, but had a terrible time finding coconut cake mix, so I decided to use the concept of the recipe, but make my own! The more I make recipies, the more I can start changing little things here and there to make them my own, but this was the first time I have taken the idea of a baking concept and developed the recipe around it, so I was kind of proud of myself. :) Here’s what I did!



- Box of White Cake Mix
- Coconut Oil (replaces the vegetable oil called for in the cake mix)
- Eggs as called for in the cake mix
- Coconut flavoring
- Shredded coconut

I would like to add that Picky Palate’s recipe called for a can of Kern’s nectar. I bought a can of nectar, but was quite honestly terrified that it would totally take away the coconut taste I was so desperately hoping for, so I never used it…however, maybe next time I will? Or at least on half the recipe…maybe it’s the secret ingredient. :)

I would also like to note that Ben eventually drank the entire can of nectar, much to the amusement of our family. :)

Frosting (for this I used Picky Palate’s recipe, except with more coconut)

- 2 1/2 cups sweetened, shredded coconut
- 4 Tablespoons of softened butter
- 8 oz cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla
- 2 tsp milk


1. Prepare the cake mix as directed on the box, using coconut oil in place of the vegetable oil. As coconut oil is actually more like shortening, I melted it in the microwave so that it had the consistency of vegetable oil. Just make sure that as soon as you’re done heating it, you use it so it doesn’t harden back up!

2. Add coconut flavoring to your liking. I honestly don’t know how much I used, I just poured some in until it started to smell really coconut-ey. :)

3. This step is totally optional, but I added a handful of shredded coconut to the cake mix too. The more coconut the merrier, right?

4. Fill cupcake papers about 3/4 of the way through and bake as directed, checking on them from time to time to ensure they don’t burn!

5. Let cool before you frost.

To prepare the frosting… (again, from Picky Palate)

1.Melt 2 Tablespoons of butter over the stove. Add the coconut and stir and cook until browned, about 5 minutes. Transfer to a paper towel lined plate and let cool and crisp up. (It started to smell SO incredibly good!)

2. Soften the cream cheese, then place it and the remaining 2 Tablespoons of butter in a large bowl. Whisk until smooth and creamy.
3. Slowly add in the powdered sugar, vanilla and milk until smooth. Stir in 2 Cups toasted coconut into frosting.
4. Frost the cooled cupcakes and sprinkle remaining toasted coconut over tops of frosted cupcakes.
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