This Mary Berry Coconut Cupcakes recipe is a moist and fluffy recipe, which is made with desiccated coconut and a hint of lime. It’s a classic, foolproof recipe, perfect for an afternoon tea treat, ready in about 35 minutes.
Mary Berry Coconut Cupcakes Ingredients
A simple, tropical-inspired mix for a delightful teatime cake.
For the Cupcakes:
- 175g (6 oz) self-raising flour
- 175g (6 oz) caster sugar
- 175g (6 oz) butter or margarine, softened
- 1 level teaspoon baking powder
- 3 large eggs
- Zest and juice of 1 lime
- 50g (2 oz) desiccated coconut
- 2-3 tablespoons milk
For the Icing (Optional):
- 200g (7 oz) icing sugar, sifted
- Juice of 1 lime
- Toasted desiccated coconut, to decorate
How To Make Mary Berry Coconut Cupcakes
A step-by-step guide to these wonderfully easy, tropical-inspired cupcakes.
- Prep the Oven and Tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
- Make the Batter: Using Mary Berry’s famous “all-in-one” method, place the flour, sugar, softened butter, baking powder, eggs, lime zest, lime juice, desiccated coconut, and milk into a large mixing bowl.
- Mix and Fill: Beat all the ingredients together with an electric hand whisk or a wooden spoon for about 2 minutes, until the batter is well combined, smooth, and creamy. Divide the mixture evenly between the 12 paper cases.
- Bake and Cool: Bake for 15-20 minutes, or until the cupcakes are well-risen, golden, and spring back when lightly touched. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): If you’re adding a glaze, whisk the sifted icing sugar with enough lime juice to create a smooth, runny icing. Drizzle the glaze over the completely cooled cupcakes and sprinkle with toasted desiccated coconut before the icing sets.
Recipe Tips
For perfectly moist and flavorful coconut cupcakes.
- How to get the best coconut flavor? Using desiccated coconut provides a concentrated coconut taste and a lovely texture. To enhance it even further, you can lightly toast the desiccated coconut in a dry pan over low heat for a few minutes until it’s fragrant and golden before adding it to the batter.
- Why use the “all-in-one” method? This is a signature Mary Berry technique that’s incredibly quick, easy, and reliable. It simplifies the baking process, making it perfect for beginners or for baking with children.
- Can I use coconut milk? Yes, for an extra boost of coconut flavor, you can substitute the regular milk with an equal amount of full-fat canned coconut milk.
- Can I make these ahead of time? Absolutely. The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month. It’s best to glaze them on the day you plan to serve them.
What To Serve With Coconut Cupcakes
The perfect accompaniments for this light and tropical treat.
These cupcakes are a delight on their own but are perfectly complemented by:
- A cup of green tea or a light herbal tea
- A scoop of mango or passionfruit sorbet
- A side of fresh pineapple or mango slices
How To Store Mary Berry Coconut Cupcakes
Keeping your cupcakes fresh and moist.
- Room Temperature: Store the cupcakes (glazed or unglazed) in an airtight container at room temperature. They will stay fresh and moist for up to 3 days.
- Freeze: It’s best to freeze the cupcakes before glazing them. Let them cool completely, then wrap them well and freeze for up to 3 months. Thaw at room temperature, then make the glaze and decorate before serving.
Mary Berry Coconut Cupcakes Nutrition Facts
An estimated guide per cupcake.
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 3 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Desiccated coconut is finely shredded, unsweetened dried coconut. It has a finer texture than flaked or shredded coconut and is ideal for baking into cakes as it incorporates well into the batter.
Dryness in cupcakes is usually a result of over-baking. Ovens can vary, so it’s a good idea to check for doneness at the lower end of the recommended baking time (around 15 minutes). They are ready as soon as a skewer inserted into the center comes out clean.
Yes, a lime or vanilla buttercream would be delicious. You could also make a coconut buttercream by replacing some of the milk in a standard buttercream recipe with coconut cream and folding in some toasted coconut.
Try More Recipes:
- Mary Berry Buttercream Icing for Cupcakes Recipe
- Mary Berry Ginger Cupcakes Recipe
- Mary Berry Chocolate Chip Cupcakes Recipe
Mary Berry Coconut Cupcakes Recipe
Description
Light, fluffy, and wonderfully moist coconut cupcakes from Mary Berry, made with a hint of lime and her famously easy “all-in-one” method.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
- Place all cupcake ingredients into a large bowl.
- Beat with an electric mixer for about 2 minutes until the batter is smooth and creamy.
- Divide the batter evenly between the paper cases.
- Bake for 15-20 minutes until golden and a skewer inserted into the center comes out clean.
- Let cool completely on a wire rack.
- Optionally, top with a simple lime juice and icing sugar glaze and sprinkle with toasted coconut.
Notes
- Ensure all your ingredients, particularly the butter and eggs, are at room temperature for the smoothest batter.
- For a stronger coconut flavor, you can toast the desiccated coconut before adding it to the batter.
- Do not overfill the cupcake cases; about two-thirds full is the perfect amount.
- These cupcakes are delicious and moist on their own without any icing.
