Coconut Cupcakes


My love for coconuts started early when I was five. I prefer to drink cold coconut water to water anytime, but I have to admit, I can only have coconuts when it’s part of a dessert, unfortunately I haven’t developed a taste for it in savory dishes yet. 
If you want to have a light and moist cupcake the secret is not to over mix, I keep stressing on this fact every time I post a cake, pancake, or muffins recipe, I wish I knew this when I started baking. Most of my past failed attempts to baking a good cake was my believe that the more I beat the mixture and get rid of those lumps, the better the cake will bake.
This recipe will make you 6 medium size cupcakes.
1 egg
1/3 cup oil
1/3 cup milk
1/3 cup sugar
3/4 cup all purpose flour
Pinch of salt
4 tablespoons coconut powder/ Shredded coconut
1/2 teaspoon vanilla
1 1/4 teaspoon baking powder
– Preheat oven 350F/180C/Gas mark 4.
– Sift flour with baking powder and salt. Add coconut powder. Set aside.
– In a mixing bowl, mix rest of ingredients for three minutes.
– Add flour to wet mixture, stir gently no more than 11 seconds.
– Pour in to none stick or well greased and floured baking pan. Bake for 15 minutes on middle rack.


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