may: anna’s coconut and passionfruit cupcakes


I was looking for a lighter type of cupcake to make for a friend’s birthday recently. We were having burgers and fries for dinner, so I needed something not-too-heavy to follow (so chocolate was definitely out).

Coconut cupcakes sounded like a great option. I used three different types of coconut to make these – fresh coconut, coconut milk and dried coconut.



The original recipe topped these with a coconut glaze, but I wanted something fruity, so I paired the cupcakes with a passionfruit buttercream. I think it was a good flavor combination, but the passionfruit flavor actually overpowered the delicate coconut flavor. On it’s own, the cake had a really great flavor and texture. The coconut milk in the cupcake batter came through subtly. I definitely want to try making these again with the coconut glaze. It would also make a great layer cake!

I’m always anxious when I’m trying out a new cake recipe. The results can be hit or miss, but this one was definitely a hit!


Find the recipe here


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