Coconut Cupcakes with Coconut Crumble

Delicious coconut cupcakes with a lovely crusty coconut crumble. This is a simple and easy recipe made with desiccated coconut, rose essence and a lovely crumble and cherry on the top.

INGREDIENTS

For the Coconut Cupcakes

120 g plain flour (maida)

60 g desiccated coconut

160 g caster sugar

160 g soft unsalted butter

2 medium-sized eggs (room temperature)

2 tsp baking powder

Few whole cherries (for topping)

1½ tsp rose essence

25 g coconut powder dissolved in ½ cup lukewarm water (coconut milk)

Use an electric hand mixer.

METHOD

1. Cream the butter using an electric hand mixer on level 1 until smooth.

2. Add the caster sugar and beat again until light and creamy.

3. Add one egg at a time, whisking well after each addition.

4. Sift together the plain flour and baking powder.

5. Add the flour mixture one tablespoon at a time, whisking after each addition until fully incorporated.

6. Add the desiccated coconut and whisk again.

7. Mix in the rose essence and whisk lightly.

8. Finally, fold in the prepared coconut milk using a spatula. Do not overmix.

Preheat the oven to 180°C.

FOR THE COCONUT CRUMBLE

½ cup desiccated coconut

½ cup plain flour

½ cup brown sugar

90 g cold unsalted butter (slightly soft, not too hard)

Method:

Rub all the ingredients together using your fingertips until a crumbly texture is formed.

ASSEMBLING & BAKING

1. Grease the cupcake moulds well with oil or butter.

2. Fill each mould with the coconut cupcake batter.

3. Top generously with the coconut crumble.

4. Place a cherry on top of each cupcake.

5. Bake at 180°C for 30 minutes or until done.

Insert a knife or skewer in the centre — it should come out clean.

✨ Soft, fragrant coconut cupcakes with a crunchy crumble topping — perfect for Christmas celebrations!