It’s Spring Break this week, and we’ve been having fun going to local parks, playgrounds, the Science Explorium, Lion Country Safari and more. Today, we wanted some downtime at the house so we decided to watch a movie and bake a new cupcake recipe…my kind of fun!
Cupcakes are one of my favorite desserts to make with my kids as they’re a lot easier to frost than a big cake and they’re so much fun to make. While we love vanilla cupcakes, this time we wanted to do something to change things up a bit.
We’ve been snacking on our homemade gluten free granola a bunch lately, and my daughter loves the toasted coconut part. So, we thought what if we combined the coconut flavor with a traditional cupcake to make Gluten Free Toasted Coconut Cupcakes!
Seemed like a great idea to me and let me tell you the result was pure magic. These cupcakes are our new favorite and they’re simple to make too! I even created a video to show you how simple they are to make.
Another thing that’s great about these cupcakes is that you can use them to make cupcake nests for Easter celebrations by pushing down the center of the toasted coconut topping with your thumb and adding a few colorful jelly beans.
Here’s the simple gluten free, dairy free recipe! I hope you all have fun making these toasted coconut cupcakes too!
Gluten Free Toasted Coconut Cupcakes
- 1 cup shredded coconut lightly sweetened or unsweetened
- 2.5 cups gluten free multi-purpose flour we used Better Batter
- 3 eggs room temperature
- 3/4 cups sugar
- 3/4 cups coconut cream
- 1/2 cup coconut milk or coconut water
- 1/2 cup palm oil shortening
- 1 tsp vanilla
- 1 tbsp baking powder
- 1/2 tsp salt
Preheat your oven to 350 degrees.
Mix your dry ingredients together in a bowl and set aside.
Add the sugar and shortening to a mixer and mix on low until well combined.
Add your eggs to the mixer and mix until smooth.
Next add your coconut cream and milk/water.
Add your vanilla.
Add your dry ingredients, one cup at a time and mix on medium until well combined.
Fill your cupcake pan 3/4 full. If you're not using cupcake liners, add some coconut oil or nonstick spray to keep the cupcakes from sticking to the pan.
Bake for 15-18 minutes. When a toothpick comes out clean they're finished cooking.
Let them cool completely.
While they're cooling, line a baking sheet with shredded coconut.
Let the coconut bake for 5 minutes, until golden brown.
Let the shredded coconut cool completely.
Frost the cupcakes with vanilla frosting and either sprinkle the toasted coconut on top or dip the frosted cupcake into a bowl of toasted coconut.
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