Coconut Cupcakes by Trophy Cupcakes and Book Giveaway!

Phew! The kids are back in school and the fall routine is beginning. To celebrate the start of my favorite cake season (hooray for apple and spice and nuts!) I am sharing with you an awesome Coconut Cupcake recipe (a little reminder of the sunshine we are leaving behind)  from the Trophy Cupcakes and Parties! book. I am also going to give away a copy of this incredible cookbook and idea book.A-coconut-cupcake-webNow believe me, I own a lot of cookbooks that are dedicated to cupcakes (I am a little bit cookbook obsessed). And this is hands down the best recipe book when it comes to cupcakes. Jennifer Shea, founder of Trophy Cupcakes and Party in Seattle, really knows her stuff when it comes to baking. In fact, I have adopted her techniques in making many of my cupcake recipes in order to get beautifully shaped cupcakes every time.


Take a look at these gorgeous Coconut Cupcakes! They are so moist and light and full of flavor. Topped with Jennifer’s Cream Cheese Frosting, they are really a treat! But you could add any number of buttercreams or frostings to mix things up.


Just so you know, I spotted this lovely cookbook on Amazon soon after its release and purchased my own shiny copy. So believe me, the recipes are truly wonderful, I wasn’t given or paid anything to offer this praise. And, when I contacted Jennifer about sharing this recipe with you, my lovely readers, she was incredibly generous in offering to allow me to reprint it for you!

So, don’t forget to enter the drawing to get your own copy of the Trophy Cupcakes and Parties! cookbook where you can find many awesome recipes including:

  • S’more  Cupcakes
  • Hummingbird Cupcakes
  • Orange Almond Cupcakes and
  • Apple Cupcakes- just to name a few!

I hope you enjoy the Coconut Cupcakes (scroll down past the giveaway for the recipe)! Thank you Jennifer!

Happy baking!
a Rafflecopter giveaway

Thank you to everyone that entered! The lucky winner is L. Otero!!!

Coconut Cupcakes by Trophy Cupcakes


  • 1 ½ cups cake flour (6 ounces or 170 grams)
  • 1 cup all-purpose flour (5 ounces or 140 grams)
  • 2 1/8 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons coconut extract
  • 1 teaspoon vanilla
  • 1 1/3 cups coconut milk, whisked to homogenize (11 ounces or 320 milliliters)
  • ¾ cup plus 2 tablespoons unsalted butter at room temperature (7 ounces or 200 grams)
  • 2 cups sugar (14 ounces or 400 grams)
  • 4 large eggs
  • 1 ½ cup sweetened coconut flakes* (5 ½ ounces or 160 grams)


  1. Preheat oven to 350 F (170 C). Line two 12-cup muffin pans with cupcake liners and set aside.
  2. In a large bowl, sift together the cake flour, all-purpose flour, baking powder and salt. Set aside.
  3. Combine the coconut and vanilla extracts and coconut milk in a large measuring cup with a spout. Set aside.
  4. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat them at low speed until the mixture is smooth and creamy, about 1 minute if the butter is soft. If the butter is cool, it will take longer. Add the eggs one at a time, mixing well and scraping the bowl after each addition, and waiting until all the traces of each egg have disappeared before adding the next one. Add the coconut flakes and stir just to incorporate.
  5. Add the dry ingredients in 3 parts, alternating with the wet ingredients in 2 parts. Keep the mixer at the lowest speed, and mix each time just until the ingredients are combined. When everything has been added, scrape the bowl and paddle one more time, and stir the batter just until it’s smooth. Let the batter rest for 15 minutes and stir gently before using.
  6. Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs, about 20 minutes. The cupcake should still be very pale and turn golden only around the edges. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely.
  7. *The original recipe calls for using the coconut flakes as it but I chopped them a bit in the food processor to reduce the size of the shreds.






71 thoughts on “Coconut Cupcakes by Trophy Cupcakes and Book Giveaway!”

  1. I haven’t made any of your cupcake recipes, but I have tried many of your cake recipes, and I love them all!!! I will definitely be trying these coconut cupcakes, my husband loves coconut!!

  2. Hi neighbor! 😉 I am tempted to make these now! (Yes 1:05am) But I will be a good mommy and instead catch some zzzz’s so I can wake up on time and take the kiddos to school lol.. But I was wondering even though I do love a cupcake can I convert this into a cake by just making a bigger batter?

    as always you are awesome and thanks!

    1. I usually have good luck going from cupcakes to cake but not in reverse order. Oh man, I need to get to bed too so I am not a total zombie to my kids in the morning! I hope you are in bed by now 🙂

  3. I haven’t tried any of these recipes but would love to! They sound delicious! The book giveaway is so generous! Thanks for the chance to win!!

  4. I have not made any of the cupcake recipes yet but plan to do so very soon as we have a number of important celebrations coming up soon!

  5. Hi, i would like to try these cupcakes but in the uk, i struggle to find the correct size cupcake case. Most receipes for 12 cupcakes usually only make 8 in the muffin cases that are sold as cupcake cases over here. I struggle to get that perfect dome on top because of this! Could you let me know which cases you buy, it would be a great help please. Thanks!

    1. Here is an example of the size of cupcake tins that I use. I generally get more cupcakes out of the Trophy recipes than are called for so you might be ok with the size you have. Be sure not to overfill though too. That has a big effect on the way cupcakes dome. 🙂

    1. Cake flour is a low protein flour. You can read more about it in my post on How Different Flours Affect Your Cake. You can just add all-purpose flour in equal weight to the cake flour. The texture may not be as fine/refined but it will still be a delicious treat!

  6. This does sound delicious. Hubby loves coconut so I will definitely be trying these. Have used a number of your cake recipes and have loved them so I know these will be great too.

  7. I made your brown sugar penuche cake and white velvet cake with cheesecake filling! Both knocked my socks off! More experimenting with your yummy recipes will be happening ASAP

  8. I just bought Jennifer’s cupcake tutorial on Craftsy and it’s amazing. I’ve been owning a cake business for more than 3 years now and I learned many tips from this tutorial. Her recipes are just per-fect.I need to win this book! 🙂

  9. I haven’t made any of your cupcake recipes, I am actually going to be making your marble cake recipe today! I am sure it will be a good one!

  10. Can’t wait to try your chocolate cupcakes with peanut butter Swiss meringue buttercream! I have tried several of your cakes and they have all been amazing!

  11. I ALWAYS look forward to your posts and have tried several of your recipes. I have a folder in “favorites” of your recipes and always include a photo too. I love your photography of the finished dessert. Soooo inviting and makes we want to bake them just from the photo! Your vanilla cupcake is my go to cupcake every time.

  12. These look awesome, and I plan to make them. Love your recipes, Summer!

    But what I’d really love to make is honey bun cake! Do you have any recipes for that? I know your recipe would be great. Thank you.

  13. Hello summer. Thankyou so much for giving us a chance to win something:) I m so excited for that
    I hope I win 🙂

    I have made ur strawberry cake n white velvet..they both are sooo darn delicious m easy to make.. N everybody love them too
    I ve made UR strawberry cake 3 times. N it was a hit n my favourite.. Thankyou so much 🙂
    Love u

  14. I have tried your vanilla cake, your strawberry cake, & your Swiss meringue recipe. They are all fabulous! Thank you so much! I have also tried the recipe for the chocolate cupcakes on Jennifer’s Craftsy class & they turned out perfect, so I’m sure these will be as well. Thanks again!

  15. Hi Summer

    I have this book too, but all the recipes makes 24 cupcakes and that’s too much for me. I wish I had went through the book when I got it. I would have returned it, I’m not good at trying to half a recipe. But it is a beautiful book.

  16. These were delicious! We used smaller patty cases and they were sort of like big moist macaroons (those English chewy coconut biscuits). And even better with white chocolate butter cream!

  17. I definitely will be trying these cupcakes! For the coconut milk, what brand do you typically by? I purchase mine in the can and it is usually thick, a little thinner than pudding, is this normal or should I be buying something else? I

  18. This is the best coconut cupcake I’ve ever had! I’ve made this recipe three times in the last week and even ordered the cookbook. Thanks for introducing it to us!

  19. Hello! Thank you so much for sharing your wonderful recipes!! I’ve tried a few already and they always turn out really well. I tried this recipe today – with a few adjustments – and they were a big hit! I didn’t have coconut milk so I used coconut cream; I substituted 2 TBSP of butter for coconut oil and added one mashed banana (my husband insists I add banana to just about every recipe, haha) to the recipe. They were delicious!! Can’t thank you – and Jennifer – enough!

  20. Hi!!!! I looooove your blog and your recipes and tried one I just found your blog btw lol but please answer this, how come for your creaming method in your recipes only require to best the butter and sugar on low speed and only for 1 minute?? I always thought you’re suppose to beat it on med-high for 5 mins to make it super fluffy and pale which makes the end result of the cake or cupcake fluffy? I’m curious why is your method is like that? Please explain!!!! Please

    1. Hi Desmond! With cupcakes I have found that when the butter and sugar are creamed to light and fluffy the cupcakes end up overleavened and sink or fall flat. I have tried reducing the leavening in the cupcakes and it just doesn’t do the trick. For some reason the reduced incorporation of air really helps to allow for a slow and steady rise and improves the shape and texture of the cupcake. 🙂

  21. Hi Summer, I am putting together the dry ingredients for this recipe. I am planning to make them in a few days.

    I notice that it says 1 cup, 5 ounces/140 grams of all purpose flour. Isn’t 1 cup of all purpose flour to equal 4 1/4 ounces? My bag of flour says a cup equals 120 grams, not 140.

    Also, should I sift again just before making the cupcakes in a few days, or is doing it today enough. I am wondering if the sifting just before making them causes them to be lighter.

    I actually like that it makes a lot of cupcakes. I want to try the recipe, and I’ve promised a few people baked goods. This will be perfect. Thank you.

    1. Hi Judy, The standard I have always followed is 5 ounces per cup and is what many reliable charts list, but I also have seen great variations on other listings and packages. All of my recipes are tested by weight, so I would go with the weight as your first choice of measurement if possible. Also, sifting once should be fine. It mainly helps to distribute dry ingredients although it does have minor lightening effects. For more info on this you can see the post I wrote for The Cake Blog, Does Sifting Make a Better Cake. 🙂

      1. Thank you very much for replying so quickly, Summer! I plan on baking tomorrow, so I’ll add the extra flour to make the 20 additional grams. I did copy off that post about sifting. Thanks for reminding me! I’ll sift again, especially since I am using the cake flour sub of flour+cornstarch.

        I bought the cutest candy hearts to put on top of the icing swirls! It’s for a heart doctor.

          1. Hi Judy, The 15 min wait is two fold; first it allows some reactivity of the leavening agents so that they are slightly “spent” by the time the cupcakes get into the oven and prevents them from rising too much. Second, the wait gives the starches a bit of time to absorb some of the liquids and aids in prepping that structural component. Hope that makes sense. 🙂

      2. Made them and they are awesome. A cake buddy tried one of them with cream cheese icing and she loved it also!

        I filled some of them almost to the top and. got nice domes. I got 26 cupcakes, so I’ll fill them all higher next time

        Some of them were burnt on the bottom. I had 3 cake pans going on different shelves. Although I turned them around halfway thru, i didn’t switch shelves. Making 24 would free up a shelf

        I’m still confused why the 15 minute wait and the 5 ounces of flour to a cup. King Arthur Flour says 4.25 ounces per cup. But I followed your weights

        Thanks so much, Summer. XOXO <3

        1. Hi Judy, While there are some differences in flour due to protein and starch composition it is most likely the differences come from the way they are measured. If you are talking about sifted flour vs. unsifted flour you are going to get significant differences. A 5 ounce cup is likely more “packed” in or settled in the cup. Since I call for unsifted flour measurements in my recipes I go with the 5 ounce weight, which is a direct spoon in and level measurement. I hope that helps!

  22. Dear Summer,
    Love this recipe! Is it possible to bake this batter in two 8 in by 2 in cake pans? If yes, any changes in the baking temp/time? Thanks a lot!

  23. Hi Summer,
    I always appreciate your beautiful work and how you generously share with all of us!
    What frosting tip did you use on these cupcakes?

    1. Hi Jill! I used a large open star tip but I’m not positive on the exact size. It is more closed than the Ateco #829. Sorry!

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