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Coconut cupcakes with white chocolate ganache Recipe

Cupcakes made with coconut essence and dessicated coconut served with a white chocolate ganache topping.

  • Preparation
  • Cooking time
  • Rest time
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(26 votes) 3.9/5
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  • Unsalted butter : 250 g
  • Caster sugar : 250 g
  • Unsweetened coconut milk : 30 ml
  • Whole egg(s) : 4 whole
  • Self raising flour : 250 g
  • Dessicated coconut : 75 g
  • Double cream : 150 ml
  • For the icing
  • White chocolate : 300 g

    Preheat the oven to 180'C.

    Beat together the butter and caster sugar until light and creamy.
    Beat the eggs together and then add to the butter and sugar mixture a little at a time - you will probably only need 3/4 of the eggs so add a little at a time and mix well to incorporate.

    Sift the flour into a separate bowl and then add the dessicated coconut.
    Gradually add to the butter/sugar/egg mixture, adding a a little coconut milk each time you add flour. Mix until just combined.

    Divide the mixture between cupcake cases, transfer to the oven and bake for 12-15 minutes.

    Allow to cool completely before icing.


    Break the chocolate into small pieces and place in a heatproof bowl. Add the cream to the bowl and then place over a bain marie. Keep over the heat until the chocolate has melted, stir well and then allow to cool.

    Once cool, spread the icing on to the cupcakes and finish with a little toasted coconut.

Chef's tip

«These coconut cupcakes also work well with a dark chocolate ganache.»

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