Coconut and Peach Cupcake RecipeThe first sunny Monday in forever and I find myself upping the heat indoors with a bit of baking. With tins of coconut milk and peaches in the cupboard, one egg and the usual cupcake ingredients to hand I made a batch of Coconut and Peach cupcakes for my husband and his busy colleagues. Coconut and Peach Cupcake RecipeI dyed my desiccated coconut in batches by putting a handful of coconut in a ziplock bag and shaking it with food colouring, just rinse the bag in between each colour and pop the coconut on a baking tray in the preheating oven for a few minutes to toast before you bake the cupcakes. I used a timer for every two minutes, so I didn’t forget it, as it burns really quickly! Read on for the rest of the recipe. Oh and the wafer roses were from a shop in Bexhill but you can buy similar from here. x Coconut and Peach Cupcake Recipe
COCONUT AND PEACH CUPCAKES (Adapted from Humming Bird Bakery’s Coconut and pineapple version)
Makes about 10 double up the recipe for a party!

120g self raising flour
70g caster sugar
70g soft brown sugar
40g lightly salted butter
1/2 tsp vanilla extract
120ml coconut milk
1 egg
1/2 can tinned peaches drained and diced

250 icing sugar
80g butter
40ml coconut milk
desiccated coconut to decorate.

Coconut and Peach Cupcake Recipe
To make
Preheat oven to 170º. Line a 12 hole cupcake pan with paper cases.

1. Mix flour, sugar and butter with a balloon whisk until a sandy consistency is reached and the butter is no longer visible.

2. In a separate bowl mix coconut milk and vanilla together and then add to flour mixture and combine, next add the egg and beat until fully combined in to a smooth batter, scraping the sides of the bowl down with a spatula.

3. Put a teaspoon of batter in the bottom of each cake case then sprinkle in a few pieces of peach on top, add the rest of the batter until 2/3 full. Bake for 20-25 minutes until they are lightly golden and springy to the touch. Leave in tin for ten minutes then remove and let cool on a wire rack.

4. For the frosting, mix icing sugar and butter together gently by hand with a balloon whisk until combined then, with an electric whisk slowly beat in the coconut milk, continue to beat for about 5-10 minutes, increasing the speed until light and fluffy.

5. Once cooled spread the frosting on top of each cake with a metal spatula and sprinkle with desiccated coconut.
Coconut and Peach Cupcake Recipe

  • Candy Pop

    One word – wow!

  • Eleni | My Paradissi

    Oh, these look so good! I love coconut and this is so unexpectedly colorful!

  • found and sewn

    My cupcakes never look that pretty! Love the coconut sprinkles.

  • Kat

    Oh these look gorgeous, love the idea of colouring the coconut too kx

  • Nana Diana

    They are SO pretty and that is the perfect serving piece with the colors of the sprinkles you used! xo Diana