Saturday, April 23, 2022

White Coconut Cupcakes with Coconut Swiss Meringue Buttercream

White Coconut Cupcakes with Coconut Swiss Meringue Buttercream

Though I think coconut works well in combination with a lot of other flavors, most of the time I’d really rather let it be the star, which it absolutely is in this recipe. The cupcake base is a white cake (just egg whites, no yolks) that’s flavored with both coconut milk and shredded coconut. When baked, the cupcakes have a really tight crumb but they’re fluffy and moist and full of coconut flavor, which only gets more intense if you let them sit overnight. They’re topped with a rich Swiss meringue buttercream that also gets a punch of coconut flavor from coconut milk. I adore coconut milk, it makes everything it touches 100x better! These are the best cupcakes I’ve made in quite a while, and if you’re a coconut fan, they’re a must try. Searching for a last minute Easter dessert? I think they’d be perfect.

Just a quick note: this was originally a recipe for a layer cake, so if you’d rather go that route, use two 8-inch cake pans, and increase the baking time (start checking around 35 minutes). Also, the recipe scales well if you’d rather not have over 20 cupcakes sitting around tempting you. I did 1/3 of the recipe and wound up with 7 cupcakes – I recommend going with the ingredient weights rather than volume if you’re going to scale back.

By Tracey

White Coconut Cupcakes with Coconut Swiss Meringue Buttercream

from Flour by Joanne Chang



  • 2 1/4 cups (270 g) cake flour
  • 1 1/4 cups (250 g) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 6 large egg whites
  • 1 cup (240 g) coconut milk
  • 1 cup (120 g) sweetened shredded coconut
  • 1 teaspoon vanilla extract


  • 1 1/2 cups (300 g) sugar
  • 6 large egg whites
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2/3 cup (160 g) coconut milk


To make the cupcakes: Preheat oven to 350 F. Line two muffin pans with paper liners.

Sift the cake flour into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, baking powder, and salt then mix on low briefly to combine. Cut the butter into 2-inch pieces and, with the mixer on low, add the pieces a few at a time until you’ve add all of them. Beat on low until the mixture looks like coarse crumbles, about 1 minute.

Whisk the egg whites, coconut milk, coconut, and vanilla extract together in a large measuring cup. Add half of the coconut milk mixture to the mixer bowl, and beat on medium-high speed for 1 minute, or until well combined. Add the remaining coconut milk mixture, beating until the batter has a uniform consistency and is light and fluffy, about 30 seconds.

Divide the batter among the liners, filling each about 2/3-3/4 full. Bake for 18 minutes, or until the cupcakes spring back when lightly pressed. Transfer the pans to a wire rack and let the cupcakes cool for a few minutes then remove them to the racks and allow them to cool completely.

To make the frosting: Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and heat, whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved. You can test it by rubbing a bit of the mixture between your fingertips – it shouldn’t feel grainy. This will take about 6-8 minutes.

Attach the bowl to your stand mixer which is fitted with the whisk attachment. Beat on medium high speed until the mixture is a fluffy meringue and is cool to the touch, about 6-8 minutes. Cut the butter into 2-inch pieces, and, with the mixer on low, add a few pieces at a time until they’ve all been added. Increase the speed to medium high and continue beating until the butter is incorporated and the frosting is smooth and fluffy, about 4-5 minutes. Don’t worry if it looks curdled, just keep beating and it will come together.

Add the vanilla extract, salt and coconut milk to the frosting and beat on medium-high speed until the coconut milk is incorporated and the mixture is once again fluffy and smooth. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe some frosting onto each cupcake (you should have enough for a good-sized mound if you like a lot 🙂 ). Store the cupcakes in an airtight container at room temperature for up to 3 days.

Makes 21-24 cupcakes.

White Coconut Cupcakes with Coconut Swiss Meringue Buttercream Rating: 4.5 Diposkan Oleh: Admin