Cheetahs In My Shoes

living with the imaginary menagerie and all that it entails

Coconut & Raspberry Cupcakes with Coconut Cream Icing


What do you do when you’ve got half a tin of “rich & creamy coconut milk” lurking when you’ve made a Thai curry?? Make cakes, of course.  You’ll need

3 large eggs
150g butter – softened
150g caster sugar
150g self-raising flour
about ¼ can coconut milk (the creamier the better) – about 100ml
frozen/fresh raspberries
100g dessicated coconut

Find a yourself a useful child to line your muffin tin with muffin/cupcake cases and preheat your oven to 180C/160C(fan)/Gas 4 (the lower end of 4).

Put the softened butter (20 secs in the microwave will do it nicely), caster sugar, flour and coconut into the bowl.  All together.  Using the trusty hand mixer, beat all the ingredients together – with the additional coconut this will be quite a thick mix.


Add the coconut milk/cream a bit at a time until you get the mix to the ‘soft dropping’ consistency.  The coconut will absorb some of the moisture when it’s cooked so it can be pretty soft!  Get some help to do the mixing (or tolerate your sister having a go).


Take your bowl of raspberries – these are from a frozen mix of berries – it would have been far more sensible to use the pack of frozen raspberries I later found at the bottom of the freezer.  You need at least one raspberry per cupcake, ideally 2 or 3.

Using your trusty ice-cream scoop dollop gently fill each case to about ¾ full (two thirds is just as good).  Then push raspberries into the top of the mix.  We put ours into the middle of each cake but you could spread them around the top.  It’s probably best not to put them too close to the edge as they’ll stick to the case and that’s just a waste!

Bake for 20-25 minutes.  I know I always say this, but I don’t know what your oven is like.  They need to look like this when they come out the oven:

Leave to cool.

In the meantime, you can make some coconut icing – if that’s what floats your boat with:

150g very soft butter
300g icing sugar
50g dessicated coconut
about 50ml of coconut milk

Beat the butter, sugar and icing sugar together.  Don’t set the mixer running too fast because you’ll cover the kitchen with icing sugar.  Add the coconut milk a bit at a time until you get it to a smooth, soft butter icing.  Pipe/swirl as you so wish.

If you fancy a more grown up icing – use Malibu or another coconut liqueur as your liquid instead of the coconut milk.


Author: Jenny

Life, photos and recipes mixed with family life, additional medical needs and a whole load of imaginary friends

13 thoughts on “Coconut & Raspberry Cupcakes with Coconut Cream Icing

  1. I think I’ve just died and gone to heaven!! How have I not found your blog before?! I’m now your newest follower! x

  2. OM NOM NOM! Mine ALL mine!

  3. I must try this, sounds and looks amazing! 🙂

  4. Thanks for sharing this recipe with us xoxo

  5. Lovely recipe, they look delicious 🙂

  6. Oh, I wish I had never looked at those scrummy cakes.
    Note to self : Must keeping working, must not make cupcakes in the middle of the day.
    Lesley x.

  7. Pingback: Spiced Toffee Apple Cakes « Cheetahs In My Shoes

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