Recipe By Laroo
Published Jun 19th
Prep 25m Cook 20m Additional - Ready In 45m
Servings 36 cupcakes Calories 158.8

This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.

Recipe Ingredients

  • 2 cups white sugar
  • 1 cup butter
  • 4 eggs
  • 1 tablespoon coconut extract
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • 1 cup buttermilk
  • ½ cup fresh lime juice
  • 2 cups sweetened shredded coconut
  • 2 tablespoons freshly grated lime zest

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  2. 2 Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
  3. 3 Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
  4. 4 Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Nutrition Facts

  • Calories 158.8
  • Carbohydrate 22.1 g
  • Cholesterol 34.5 mg
  • Fat 7 g
  • Fiber 0.7 g
  • Protein 2.2 g
  • Saturated Fat 4.6 g
  • Sodium 110.7 mg
  • Sugar 13.1 g

Chef's Notes

It's easy to halve this recipe.
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