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+ servings

Gluten Free Toasted Coconut Cupcakes

This recipe is gluten free and dairy free. It makes 18 cupcakes.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 18 cupcakes
Calories 209 kcal
Author Jereann Zann - Celiac Mama


  • 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


  1. Preheat your oven to 350 degrees.
  2. Mix your dry ingredients together in a bowl and set aside.
  3. Add the sugar and shortening to a mixer and mix on low until well combined.
  4. Add your eggs to the mixer and mix until smooth.
  5. Next add your coconut cream and milk/water.
  6. Add your vanilla.
  7. Add your dry ingredients, one cup at a time and mix on medium until well combined.
  8. 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.
  9. Bake for 15-18 minutes. When a toothpick comes out clean they're finished cooking.
  10. Let them cool completely.
  11. While they're cooling, line a baking sheet with shredded coconut.
  12. Let the coconut bake for 5 minutes, until golden brown.
  13. Let the shredded coconut cool completely.
  14. 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.
  15. Enjoy!!
Nutrition Facts
Gluten Free Toasted Coconut Cupcakes
Amount Per Serving
Calories 209 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 89mg4%
Potassium 126mg4%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 49mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.