Coconut Cupcakes

These are not only yummy, but vegan too! You can easily give them to a vegan-a-phobe (so long as they eat coconut) by saying “they are coconut and delicious!”  They are tasty without being iced but technically speaking they are muffins when they aren’t ;). They are super moist and stay that way for a few days. Don’t be afraid try vegan baking this recipe is still sweet and doesn’t have anything all that health food like in it.


What you need…

  • 1 1/2 cup sugar
  • 2/3 cup cooking oil
  • 1 can coconut milk (389 ml or 13-14 oz)
  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • At least 1 cup shredded coconut


  1. Mix sugar oil and coconut milk (like you would with butter and sugar only it’s runnier)
  2. Add flour baking soda and powder
  3. Slowly add flour and mix until smooth
  4. Stir in coconut (don’t be skimpy it’s the best part!)
  5. Cook at 350 half an hour to forty five minutes or until a tester comes out clean
  6. Let cool and ice with your favourite icing, adding some coconut on top for presentation

Makes 2 dozen cupcakes or one good sized cake but because of the can of coconut milk it’s hard to half it, so be aware it makes a lot.

Rated 4.5 out of 5 by 2 people

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