With a starched suit and slicked hair, the veteran waiter waltzed into the bakeshop inquiring if the coconut cake contained any nuts. A customer with an allergy was concerned and the waiter was performing the necessary due-diligence. At the time, I was still very new to the industry, but I was familiar the ingredients and let him know that there were no nuts in the product.
His brow got all twisted-up, as if I’d told him hamsters could fly.
“But coconut is a nut,” he challenged. 
“Nope,” I responded as politely as possible, busy filling tart shells for an event later that night.
“But, it’s called a coco-NUT,” he insisted.
In no mood for nomenclature and baffled by this man’s insistence, I could only repeat myself and reassure him that a coconut was not, in fact, a nut. This went on for another couple minutes until the pastry chef returned. He asked her the same question, completely disregarding our previous conversation. Now, she looked at him as if he were a flying hamster.
The waiter left, still seeming confused, but returned within minutes. He’d looked coconuts up online and had come back to report his findings.
“Coconut is not a nut,” he announced with confidence. We blinked and thanked him for that information, as the true nut returned to the dining room.
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No-nut Coco-nutty Cupcakes
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free
Description
These cupcakes are surprisingly nut-free!
Their coconut flavor is rich and delightful.
Ingredients
- 2 cups (473 ml) AP flour
- 1.25 cups (296 ml) sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 cups (473 ml) shredded coconut
- 1.5 sticks (113 g) butter
- 6 egg whites
- 1 cup (237 ml) coconut milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325°F (163°C)
- Line cupcake mold with paper muffin cups
- In a standing mixer, mix flour, sugar, shredded coconut, baking powder, and salt with the paddle attachment.
- Add the butter and mix on slow speed until the butter is dispersed throughout the dry ingredients, creating a crumbly texture.
- Add the egg white and coconut milk and mix on low speed until combined.
- Distribute the batter into the muffin cups and bake until the cake springs back lightly to the touch.
- Let cool and decorate with desired frosting and garnishes.
Notes
- For a more intense coconut flavor, toast the shredded coconut in a dry pan before adding it to the batter.
- These cupcakes freeze well! Wrap them individually in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
- If you don’t have coconut milk, you can substitute with an equal amount of milk or cream, but the flavor will be less pronounced.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Should I use sweetened or unsweetened shredded coconut in the cupcakes?
Sweetened shredded coconut keeps the crumb moist and adds flavor without extra steps. Unsweetened works too but you may want to adjust the sugar in the batter slightly.
How do I get a strong coconut flavor throughout the cupcake, not just in the topping?
Use coconut milk or cream of coconut in the batter instead of regular milk. A small amount of coconut extract also helps reinforce the flavor without making it taste artificial.
Can these cupcakes be made ahead and frozen?
Yes, bake and cool the cupcakes completely, then freeze them unfrosted in an airtight container for up to two months. Frost after thawing at room temperature.
