Complexity: Medium


  • 1¾ cup flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¾ cup shredded sweet coconut
  • 1 cup sugar
  • 6 oz butter, room temperature
  • 3 eggs
  • 1 cup coconut milk
  • 1 tsp vanilla essence
  • 2 cups icing sugar
  • Few tbsp coconut milk
  • Extra shredded coconut, white sprinkles for decoration


  1. Preheat oven to 375 degrees F. Line a muffin tin/tins with cupcake liners.
  2. Sift together the flour, salt and baking powder in a bowl. Set aside.
  3. Cream together the butter and sugar. Add in the eggs one at a time, beating after each addition. Whisk in the coconut milk, shredded coconut and essence. Add in the flour mixture and mix just until combined.
  4. Spoon the batter into the liners, filling about 2/3 full. Bake in the preheated oven for 20 – 25 minutes or until the cakes are cooked through. Remove from the pans and let cool on a wire rack.
  5. Frost with the icing and sprinkle with a little shredded coconut or sprinkles to decorate.
  6. For the icing: Place the icing sugar in a small bowl. Add the coconut milk a little at a time, stirring into the sugar until smooth. The frosting should be thick but still flowing so you may need to add more icing sugar or milk to achieve the desired consistency.