These gluten free coconut cupcakes with coconut icing are a coconut lovers DREAM! The base is an almond coconut cake that’s dense and totally addicting, while the frosting is just a handful of ingredients and a perfect complement to the cake! These easy coconut cupcakes are SCD and Paleo friendly. They’re gluten free, dairy free, grain free, and refined sugar free.
Confession: This is the first cupcake recipe EVER on my little blog! Crazy, right?! I have so many gosh darn delicious dessert recipes but for some reason…no cupcakes!
They say that good things come to those that wait, and these
easy coconut cupcakes are DEFINITELY a good thing!
The paleo cake is dense, full of coconut flavor, and totally addicting! The coconut icing is so simple to make AND it’s dairy free! Win, win!
How to make the almond coconut cake
This recipe calls for a combination of almond flour AND coconut flour. The unsweetened shredded coconut that’s added to the batter adds a bit of texture to the cupcakes and another layer of coconut goodness!
Mix the dry and wet ingredients separately before gently mixing them together.
This part is REALLY important… it takes coconut flour a bit of time to fully absorb the wet ingredients, so allow the batter to sit for 1 minute (no more than that!) before gently mixing once more.
Scope the batter into cupcake liners and put them into the oven to bake until a toothpick inserted into the middle comes out clean.
This dairy free coconut icing uses just 5 ingredients!
- vanilla extract
- coconut milk
- coconut cream
Use a hand or stand mixer to whip all the ingredients together. If the icing is too runny, place it in the fridge for 10 to 15 minutes to harden up a bit.
Use a knife or piping bag to frost the coconut cupcakes. The frosting comes together quickly and it can be made the day before. Just store it in the fridge (it will harden up quite a bit) and re-whip once you’re ready to frost the cupcakes.
Since the icing is made with coconut cream, it will get very soft if left out in a warm room. For this reason it’s best to store the cupcakes in the refrigerator.
Sprinkle the cupcakes with unsweetened shredded coconut and enjoy!
Gluten Free Coconut Cupcakes with Coconut Icing Baking Tips
- If you let the batter sit for too long before putting it in the oven, there’s a high probability that the cupcakes will sink a bit in the middle. They will still taste delicious though!
- Allow the cupcakes to cool in the muffin pan for about 5 minutes before transferring to a wire rack to cool completely. DO NOT try to eat the cupcakes when warm…they’ll fall apart on you!
- Store in the refrigerator and remove just before serving.
Looking for more desserts with coconut?
- Lemon Almond Flour Cake with Lemon Coconut Frosting
- Coconut Peppermint Fudge
- Dairy Free Vanilla Cashew Ice Cream
- Coconut Flour Vanilla Mug Cake
If you’ve made this recipe, be sure to leave a comment and star rating below!
These gluten free coconut cupcakes with coconut icing are a coconut lovers DREAM! The base is an almond coconut cake that’s dense and totally addicting, while the frosting is just a handful of ingredients and a perfect complement to the cake! The cupcakes are SCD and Paleo friendly. They’re free of gluten, grains, dairy, and refined sugar.
- 1 1/4 cups finely ground blanched almond flour
- 2 Tbsp coconut flour
- 2 large eggs, room temperature
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsweetened shredded coconut
- 6 Tbsp full fat canned coconut milk, shaken
- 1/2 tsp fresh lemon juice
- 6 Tbsp honey
- 2 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup shortening (either palm or vegetable)
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/4 cup coconut cream (1 can of full fat coconut milk)
- unsweetened shredded coconut to garnish tops of cupcakes
Preheat oven to 350F and line a muffin pan with cupcake liners. Set aside.
In a large bowl whisk together all the dry ingredients. In a separate bowl mix together the wet ingredients.
Slowly add the wet ingredients to the dry and mix until just combined. Allow the batter to rest for no more than 1 minute before mixing again.
Scoop the batter into the cupcake liners, filling them until 3/4 full.
Bake for 20 to 25 minutes until a toothpick inserted into the middle of a cupcake comes out clean.
Remove from the oven and allow to cool for five minutes. Remove all the cupcakes from the pan and place on a wire rack to cool completely.
Place a can of full fat canned coconut milk in the refrigerator to chill for 8 to 12 hours or overnight. Remove the can from the fridge making sure not jostle it too much! Scoop 1/4 cup of the hardened coconut cream out of the can and place in the bowl of a stand mixer.
Add the rest of the icing ingredients to the bowl and whisk until well combined and a bit fluffy.
Use a knife of piping bag to frost the cooled cupcakes. Sprinkle the cupcakes with unsweetened shredded coconut and store in the refrigerator until ready to serve.
- Make sure all coconut cupcake ingredients are at room temperature before beginning.
- Don’t allow the batter to sit for more than 1 minute after mixing or the cupcakes might sink in the middle.
- The frosting can be made a day in advance if stored in the fridge (it will harden quite a bit). Simply re-whip before frosting the cupcakes.
- Store the cupcakes in the refrigerator and remove just before serving.
*The calories calculated in this recipe are just an estimate.