A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Mix sugar, applesauce, and butter together in a bowl.

  • Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.

  • Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

Nutrition Facts

271 calories; 14.5 g total fat; 41 mg cholesterol; 213 mg sodium. 32.9 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2013
Thank you for the recipe Jessica. The cooking time can certainly be increased but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the applesauce and the butter - because I didn't have any applesauce and prefer coconut oil to all other oils when baking or cooking. A nice frosting that I tried out recently that is great on the cupcakes - is 1 cup coconut oil 3 cups powdered sugar 5 teaspoons coconut milk. Whip it up (I just used a fork and didn't bust out the electric mixer but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more. Read More
(15)

Most helpful critical review

Rating: 2 stars
06/17/2013
The bake time is WAY OFF. I cooked the cake for 45 minutes and it was still not done in the middle. The flavor is good so I give it a 2 star rating. Read More
(1)
27 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/03/2013
Thank you for the recipe Jessica. The cooking time can certainly be increased but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the applesauce and the butter - because I didn't have any applesauce and prefer coconut oil to all other oils when baking or cooking. A nice frosting that I tried out recently that is great on the cupcakes - is 1 cup coconut oil 3 cups powdered sugar 5 teaspoons coconut milk. Whip it up (I just used a fork and didn't bust out the electric mixer but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more. Read More
(15)
Rating: 5 stars
09/03/2013
Thank you for the recipe Jessica. The cooking time can certainly be increased but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the applesauce and the butter - because I didn't have any applesauce and prefer coconut oil to all other oils when baking or cooking. A nice frosting that I tried out recently that is great on the cupcakes - is 1 cup coconut oil 3 cups powdered sugar 5 teaspoons coconut milk. Whip it up (I just used a fork and didn't bust out the electric mixer but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more. Read More
(15)
Rating: 5 stars
01/25/2014
I made mine with 1 cup of apple sauce instead of 1 half cup and the turned out amazing then I tried it again with 1 half cup and I liked the 1 cup of apple sauce WAY better they were more moist and creamy Read More
(9)
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Rating: 5 stars
12/29/2015
These were delicious! Moist with good flavor, but needed a little something more. First time I made exactly as instructed. Second time, I didn't whip the egg whites first, it seemed like a waste of time, and it was! I just folded in whole eggs, and they turned out exactly the same! Third time I made same as second time, but added chocolate chips in some and sprinkles in others for my sons birthday party. By far the best version! And a hit with all the kids and parents at the party. Read More
(5)
Rating: 4 stars
08/28/2014
My nine-year-old daughter and I made these. We used a little less sugar because I think most recipes call for too much. We over-beat the eggs whites but the cupcakes still turned out fine. We also substituted 1/3 of the flour with whole wheat. Wasn't sure how much coconut milk to use so just "eyeballed" the 1/2 can measurement. Made 15 cupcakes which baked for 22 minutes. Good cupcakes now. Probably perfect tomorrow after we lightly frost them! Read More
(4)
Rating: 5 stars
05/27/2013
Yum! Who doesn't love coconut...especially in cupcakes! Read More
(3)
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Rating: 5 stars
05/19/2014
Delicious! I ground the coconut. Perfect coconut flavour nice and fluffy. Thanks! Read More
(2)
Rating: 5 stars
05/08/2016
The only thing I did differently was using oil instead of applesauce (didn't have any) and instead of using the mixer to combine the coconut milk and coconut...I folded it into the egg mixture. This cupcake is so moist and light. The bake time was 20 minutes even...no longer. This is a keeper. I even doubted myself for making it lol. Read More
(2)
Rating: 5 stars
04/18/2016
I read the review that stated that the cooking time was way off and they had to cook theirs for over 45 minutes! That is insane! They must have made it into a cake or their oven temperature is way off. I left mine in for 25 minutes instead of 20 just to be safe and they turned out great! I think next time I will take the suggestion of putting my coconut in a food processor first. The texture is unexpected and a little strange to me but otherwise very tasty. One weird thing that I did was because I didn't have any coconut milk I used a can of Eagle Brand Condensed Milk and 1 tsp of almond extract with 3 oz of flavored coffee creamer. Sometimes you have to make due with what you have. lol Lucky for me they turned out very nice. Thanks Read More
(1)
Rating: 5 stars
03/18/2014
These were delicious. They required about 4-5 more minutes than the recipe suggested so no issues there. I have no complaints neither did the husband! Read More
(1)
Rating: 2 stars
06/17/2013
The bake time is WAY OFF. I cooked the cake for 45 minutes and it was still not done in the middle. The flavor is good so I give it a 2 star rating. Read More
(1)