Mary Berry Coconut Cupcakes​ Recipe

This light and fluffy Mary Berry Coconut Cupcakes recipe is made with a simple sponge base using softened butter, caster sugar, eggs, and self-raising flour, plus dessicated coconut and coconut milk for a rich, tropical flavor. The result is a tender and moist cupcake with a sweet, classic coconut taste, topped with a creamy frosting. These cupcakes are perfect for a special occasion like a birthday party or a festive afternoon tea, and this recipe makes a generous batch of 12.

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Mary Berry Coconut Cupcakes Ingredients

For the Cupcakes:

• 125g (4.5 oz) self-raising flour
• 125g (4.5 oz) caster sugar
• 25g (1 oz) desiccated coconut
• 125g (4.5 oz) unsalted butter, softened
• 2 large eggs
• 1-2 tbsp full-fat coconut milk

For the Coconut Buttercream:

• 150g (5.5 oz) unsalted butter, softened
• 340g (12 oz) icing sugar, sifted
• 3-4 tbsp full-fat coconut milk
• Extra desiccated coconut, for decorating

How To Make Mary Berry Coconut Cupcakes

1. Prepare the oven and tin: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin or cupcake tin with paper cases.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer or a wooden spoon until the mixture is light, fluffy, and pale in color.
3. Mix in the eggs and dry ingredients: Add the eggs one at a time, beating well after each addition to ensure the mixture doesn’t curdle. Then, gently fold in the self-raising flour and desiccated coconut until just combined. Be careful not to overmix.
4. Add the coconut milk: Stir in the coconut milk to create a soft, dropping consistency. If the batter seems too stiff, add a little more milk.
5. Bake the cupcakes: Divide the batter evenly among the 12 cupcake cases, filling each about two-thirds full. Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
6. Cool the cupcakes: Leave the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
7. Make the buttercream: While the cupcakes cool, make the frosting. In a new bowl, beat the softened butter until it is smooth and creamy. Gradually add the sifted icing sugar and 2 tablespoons of coconut milk, beating until the mixture is light and fluffy. Add the remaining coconut milk a little at a time until you reach a smooth, pipeable consistency.
8. Decorate and serve: Once the cupcakes are completely cool, spoon the buttercream into a piping bag and pipe a generous swirl onto each one. Finish by sprinkling a little extra desiccated coconut over the top.

Recipe Tips

• Use Room Temperature Ingredients: Using softened butter and room temperature eggs and coconut milk is crucial for a smooth batter that won’t curdle.
• Do Not Overmix: Overmixing the batter after adding the flour can lead to dense, tough cupcakes. Mix until the flour is just incorporated for a light and tender crumb.
• Sift the Icing Sugar: Sifting your icing sugar is essential for a smooth buttercream. This simple step prevents lumps and ensures a silky texture.
• Test for Doneness: The best way to know if your cupcakes are done is to insert a skewer or toothpick into the center of a cupcake. If it comes out clean, they are ready.

What To Serve Coconut Cupcakes

These sweet cupcakes are perfect on their own, but they pair wonderfully with a hot cup of tea or coffee. For a more decadent dessert, you can serve them alongside a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce. The classic flavor also complements fresh berries like raspberries or strawberries.

How To Store Coconut Cupcakes Leftovers

• Refrigerate: Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before frosting and serving.

Mary Berry Coconut Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 280 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 55mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 3g

Frequently Asked Questions

• Can I use fresh coconut instead of desiccated? Desiccated coconut is recommended for this recipe because it has a lower moisture content and a more concentrated flavor. If you use fresh coconut, your cupcakes might turn out a little more moist, so you may need to adjust the flour slightly.
• What kind of coconut milk should I use? Use full-fat coconut milk from a can. This provides the best richness and coconut flavor. Shake the can well before using to ensure the fat and water are fully combined.
• My buttercream is too runny. How can I fix it? If your buttercream is too runny, add a little more sifted icing sugar, one tablespoon at a time, until it reaches your desired consistency. Be sure to mix well after each addition.

Try More Recipes:

• Mary Berry Buttercream Icing For Cupcakes​ Recipe
• Mary Berry​ Ginger Cupcakes Recipe
• Mary Berry​ Chocolate Chip Cupcakes Recipe