These are light, moist, well-risen cakes with little gooey chunks of coconutty goodness throughout. You wouldn't know they were gluten free and lactose free! Try not to burn your fingers when you attempt to eat them straight from the oven.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
15
Yield:
15 cupcakes
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.

    Advertisement
  • Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.

  • Spoon batter into the prepared muffin cups, filling each almost to the top.

  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Cook's Note:

You can also find this recipe on my blog.

Nutrition Facts

146 calories; protein 2.2g; carbohydrates 15.3g; fat 9g; cholesterol 32.7mg; sodium 106.7mg. Full Nutrition
Advertisement