Coconut Cupcakes (with Coconut Easter Nests!)*

Coconut Cupcakes (with Coconut Easter Nests!) from thenovicechefblog.com

I love Easter candy…probably more than Christmas candy. And definitely more than Halloween candy, since Halloween candy is just regular candy in small fun size packages — not that there is anything wrong with that.

But Easter candy is better, because it comes in pastel colors and we get fun things that aren’t available year round like Robin Eggs and Peeps. (Remember that time I made Homemade Peeps and took awkward looking photos of them like they were real chicks in a basket? Ya, I remember that too.)

Coconut Cupcakes (with Coconut Easter Nests!) from thenovicechefblog.com

So last week I was at the super market scanning the magazines — because what else is there to do in line — and saw Coconut Macaroons made into little nests with Robin Eggs in them. I was all “awww how adorable, but they would be so much better as cupcakes”. Now we all know I love cupcakes, but you can’t deny these are way better than predictable Coconut Macaroons.

Coconut Cupcakes (with Coconut Easter Nests!) from thenovicechefblog.com

If you aren’t good with a piping bag, these cupcakes are definitely your new best friend! All you have to do is smear a layer of frosting on top in a flat shape and then roll it in toasted coconut. It’s pretty much the easiest frosting I have ever done on a cupcake. Then you smash on three multi-colored Robin Eggs and BAM, you have yourself some super adorable Easter cupcakes!

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Coconut Cupcakes (with Coconut Easter Nests!)

Yield: 16 Cupcakes

Ingredients:

Cupcakes:
1 can coconut milk (do not shake)
1 1/2 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup buttermilk

Frosting:
1 stick unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups shredded sweetened coconut, toasted
48 Robin Eggs

Directions:

Coconut Cupcake:

Preheat oven to 350°F. Line a cupcake tin with liners. Set aside.

Open can of coconut milk that has not been shaken. There will be a thick cream sitting on top. Measure out 3/4 cup of the cream. Set aside. (Save the remaining can of coconut milk for addition to smoothies or something equally fun.)

In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.

In stand mixer, mix eggs and sugar. Beat in vegetable oil, coconut extract and almond extract.

Carefully alternate dry ingredients (flour mixture) and buttermilk and the coconut cream (from the can of coconut milk), mixing until fully combined.

Fill cupcake liners 3/4 full and bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes then transfer cupcakes to cooling rack and let cool completely.

Frosting:

Cream the butter, in a large bowl, until light and fluffy. Add the sugar, a half cup at a time, beating well between each addition.

Stir in the coconut extract and almond extract until thoroughly combined. Beat the mixture well, until light and fluffy.

Using a large spoon or butter knife, spread a thin amount of frosting onto the top of each cupcake -- leaving the top flat.

Place the toasted coconut in an even layer on a plate and press the edges of each cupcake into the toasted coconut. Arrange 3 Robin Eggs on top of each cupcake to look like eggs in a nest.

Serve immediately or store in an airtight container for up to 3 days.

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35 Responses to “Coconut Cupcakes (with Coconut Easter Nests!)”

  1. 1

    Gerry @ Foodness Gracious — March 19, 2013 @ 1:49 am

    My kids would love these so I better get my bake on!!

  2. 2

    Jocelyn (Grandbaby Cakes) — March 19, 2013 @ 8:07 am

    Now these are some darn cute cupcakes! Definitely a sweet project for kids for the holiday, super cute!

  3. 3

    Yen — March 19, 2013 @ 9:14 am

    Very pretty cupcakes :)
    May I know quantity (ml/g) of 1 can of coconut milk? Thanks

    • Jessica replied: — March 20th, 2013 @ 11:39 am

      Hi Yen,

      One can is 14.5 oz here in the states!

  4. 4

    Ashley — March 19, 2013 @ 10:16 am

    I’ve been craving something coconut lately and these look delicious and so perfect for Easter.

  5. 5

    Christine @ Cooking with Cakes — March 19, 2013 @ 10:25 am

    these looks adorable! was def thinking abt doing something like this for a blog post of my own – if I do I will share via twitter :)

  6. 6

    Joanne — March 19, 2013 @ 11:00 am

    I would say these are too cute to eat..but I wouldn’t be able to resist!

  7. 7

    Nutmeg Nanny — March 19, 2013 @ 11:12 am

    These cupcakes are wonderful and I agree, I enjoy the coconut on a cupcake rather than a typical macaroon as well. Can’t go wrong with coconut and robins eggs, perfect springtime treat.

  8. 8

    Diana @ Sweet y Salado — March 19, 2013 @ 11:39 am

    I love coconut in any way, shape or form, in drinks, macaroons and cupcakes. Yumm!! These are sooo cute and so easy to make.

  9. 9

    Katrina @ Warm Vanilla Sugar — March 19, 2013 @ 12:23 pm

    These are so freaking cute!! Love it!

  10. 10

    Meriem @ Culinary Couture — March 19, 2013 @ 3:00 pm

    These are adorable–definitely way better as cupcakes!

  11. 11

    Nicole @ Young, Broke and Hungry — March 20, 2013 @ 3:07 am

    I am either scanning the magazines at check out or trying not to buy the candy that is begging to be eaten. Magazines are better for my waist line. How cute are these cupcakes?! They totally top macaroons any day.

  12. 12

    shelly (cookies and cups) — March 20, 2013 @ 8:26 am

    Totally better as a cupcake! These are so sweet!

  13. 13

    Sues — March 20, 2013 @ 9:21 am

    I’m horrible with a piping bag, so these cupcakes are totally my best friends. And I LOVE Robin Eggs!

  14. 14

    natalie@thesweetslife — March 20, 2013 @ 8:37 pm

    umm i freaking love Easter candy…all time fave!!

    and yes, i am frosting challenged so this is perfect!

  15. 15

    Yen — March 20, 2013 @ 10:09 pm

    Thanks Jessica :)

  16. 16

    Nikki @Seeded at the Table — March 21, 2013 @ 1:06 pm

    Super adorable!

  17. 17

    Amanda @ Once Upon a Recipe — March 21, 2013 @ 2:32 pm

    These are super cute! I have been avoiding Cadbury mini eggs like the plague – once I start on those things, I can’t stop.

  18. 18

    Marcie@FlavortheMoments — March 21, 2013 @ 9:42 pm

    Easter always means coconut in some form for me, whether it’s a great coconut cake or macaroon. I always love cupcakes, and these are just beautiful!

  19. 19

    Suzanne — March 22, 2013 @ 2:23 pm

    I love coconut cake, one of my favorite cakes of all time and these are perfectly festive for Easter!

  20. 20

    nancy k — March 23, 2013 @ 9:53 am

    I am unsure about the coconut milk you used. I buy the lite coconut milk at Trader Joes. Can I use this or do I need something else? Thanks!

    • Jessica replied: — March 27th, 2013 @ 10:53 am

      Hi Nancy! I used regular coconut milk and would recommend using the full fat version. However, I am sure you could get away with the lite one too. ;-)

  21. 21

    sweet-lab — March 23, 2013 @ 9:34 pm

    These are super cute and lovely! I think I might try these for Easter!

  22. 22

    Ginny — March 26, 2013 @ 10:10 am

    For the “pre-novice” cook, please give me baby steps to toasting coconut. Also, have no idea what to buy for coconut milk; will you help; with this ? as well? BIG thank you.

    If you have the time to reply, really want to try this recipe.

  23. 23

    Ginny — March 26, 2013 @ 10:12 am

    Guess my comment got lost in cyber space. Can’t wait to try these, but consider myself a pre-novice cook. Please tell me how to toast the coconut and help with what to buy for coconut milk. BIG THANK YOU.

    • Jessica replied: — March 27th, 2013 @ 10:28 am

      Hi Ginny!

      Here is a blog post about how to toast coconut: http://www.mybakingaddiction.com/how-to-toast-coconut/

      As for the coconut milk, it’s sold in a can at every grocery store. It’s used a lot in thai food and is often found in the “asian” section of the grocery store! Good luck!

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  25. 25

    Lindsey @ Our Share of the Harvest — March 28, 2013 @ 1:07 pm

    Damn, these look good. I decided to bring a salad to Easter instead of another dessert but I might have to cave.

  26. 26

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  27. 27

    Dawn — April 1, 2013 @ 5:02 pm

    Hi Jessica:
    I made these for Easter dinner and they were a huge hit! I lightened them a bit by using splenda instead of sugar and was able to use lite coconut milk and apple sauce in place of the oil.

    Now if only I can figure out how to made powder sugar light? I was thinking of trying to use splenda and made it a powder in my food processor. What do you think about this idea?

    Thanks again!

    • Jessica replied: — April 2nd, 2013 @ 12:31 pm

      Hi Dawn! Glad you enjoyed them and were able to lighten them up for your family. I actually have little to no experience baking with splenda, so I am not sure how it would work being made into a powdered sugar substitute.

  28. 28

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  29. 29

    Ann — April 22, 2013 @ 1:25 am

    I know it’s past Easter but I made these because I had coconut flakes and coconut cream on hand. I made these twice this week and they are so yummy! I liked how you used coconut creme in the recipe…it came out so moist, this will be a go to recipe for me. Thank you so much!!

  30. 30

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  31. 31

    Linda G — April 19, 2014 @ 10:09 pm

    OMG!!! These are so good. The cake is so yummy and moist! My husband said it’s the best cake I’ve ever made and we’ve been together for almost 20 years!!

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