“We Can Go to the Tropics, Sip Piña Coladas”…Or Eat Coconut Lime Cupcakes


Remember last week when I posted the recipe and photos of the Almond Orange cupcakes and how I told you all that my mum and I baked 4 dozen cupcakes?  Well, the almond orange ones only comprised half of that total; the other half was made up of these tangy, crunchy, creamy coconut lime cupcakes! 😀  Out of all the ones we’ve baked so far, this one is my mum’s personal favourite (my brother, who isn’t a huge fan of fruits or nuts, is surprisingly partial to the almond orange ones!).  I thought it would be appropriate to blog about these today given the rise in temperature and mild weather.  Okay, so it’s not beach weather.  And you could definitely sip piña coladas, but not outside.  It’s muddy out.  And the snow is slushy and melting and a cross between gray and brown.  But hey, you can walk outside and not wear mittens!  Eh, who am I kidding, my current version of tropic weather resides in these cupcake photos.

These cupcakes are fantastic when it comes to zingy flavour and texture.  You get that amazing crunch of coconut in the vanilla cake and a whopping zing of lime zest in every bite; you can actually see specks of lime green inside the cake and they turn out beautifully with golden brown tops.  Although I would probably add an extra tablespoon or two of creamed coconut to enhance the coconut flavour even more and to make the cake even more moist, it’s a total winner 😀  Break out a little booze and have yourself an indoor beach party!

Recipe for Creamy Coconut Cupcakes

Ingredients (Makes 12)

  • 6 tablespoons butter, at room temperature
  • 2 tablespoons coconut cream
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3/4 cup self-rising flour (I actually just used regular all-purpose flour and they turned out fine for me)
  • 1 teaspoon baking powder
  • 3 tablespoons dried coconut
  • grated zest of 1 lime
  • 2 tablespoons milk (I used 1%)

Frosting (optional)

  • 5 oz. cream cheese (a little over half a cup)
  • 1/3 cup confectioner’s sugar, sifted (or icing sugar)
  • 2 teaspoons lime juice
  • coconut shavings


  1. Preheat the oven to 350°F.  Line your cupcake pan with 12 paper liners.
  2. Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour and baking powder into the mixture and fold in.  Stir in the dried coconut and lime zest, followed by the milk.
  3. Spoon the mixture into the paper liners, then bake for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.
  4. To decorate, beat the cream cheese, confectioner’s/icing sugar, and lime juice together in a bowl.  Swirl the frosting on top of the cupcakes, then sprinkle over the coconut shavings.


Again, I apologize for the lack of frosting >_<  Y’all know my situation *sigh*  I swear that when I make cuppycakes for you all and when I have a little home and kitchen to call my own, I will have so much frosting that my house will be nicknamed “the gingerbread house” and you all can come over and snowboard over it.  I think that’s fair.

Recipe taken from from Cupcakes by Susannah Blake, 2007.  Photographs taken by me.

4 thoughts on ““We Can Go to the Tropics, Sip Piña Coladas”…Or Eat Coconut Lime Cupcakes

  1. oh my god. I… want.. one!

    I put coconut in just about every other batch of cupcakes I bake, no lie. I love it so much ❤ [Funny. Because it's perhaps the only thing I hated as a kid that I can eat daily as an adult… go figure?] I am definitely going to have to make these come summer!

    • Oh I hear you! There is so much stuff I love now that I didn’t like when I was little. The only thing that comes to mind right now is bell peppers (I can eat these every day too) but there are others. And YES, I loooove coconut so much too. I should write down a list of all the different ways I can incorporate it into other kinds 😀 You must be over the moon for things like coconut shrimp, mmm.

  2. Ohhhh Debra, you know me so well. Coconut shrimp is my UTTER weakness! I could eat it every single day without fail. Sadly not many places here offer it, so it’s usually regulated to when I go to clubs/bars in NY, or when I go to a show at the beach in NH 🙂 [I usually get more excited to eat at this specific restaurant in NH vs the actual show – haha!]

    btw, pardon my ignorance but what’s coconut cream? I was going over the recipe to see if there was anything out of left field in it that I’d have to make a mental note for, & I had a very “uh, what’s that?” moment. Is it coconut milk, or something different?!

    • Coconut cream (or creamed coconut) is like coconut milk, but at a much thicker consistency, almost like a paste. It’s basically the flesh of the coconut in cream form as it’s been dehydrated and it doesn’t contain much water. Mine comes in a box and you can find it in the same section as coconut milk at the supermarket or specialty store 🙂

      The last time I had coconut shrimp was a year ago and I totally want to make some of my own now, ha!

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