Oh yum! Gluten Free Coconut Cupcakes. This tasty and simple recipe will delight the coconut lovers.
Gluten Free Coconut Cupcakes (one chocolate, one vanilla)
Gluten Free Coconut Cupcakes (CAKE!)
Hi. It's Lois at Recipe Idea Shop, telling you about some super delicious Gluten Free Coconut Cupcakes (Cake). The first time I made them, Don asked for coconut; I wanted chocolate; our granddaughter Taevi didn't have a preference, so I made both. And that day, they were nearly a disaster!
I decided to make both kinds of cupcakes for Taevi's birthday party, and what happened? The darn oven stopped working! So in the middle of baking, I had to take them to my neighbor's house to finish baking. Thankfully, she was home and we had a lovely visit.
And after I frosted the cupcakes with Basic Frosting and coconut, I had to try them, didn't I? (sugar buzz here) ... To combat all that sugar, I ate a bunch of green olives. I know. It doesn't even things out, and I probably ate about a million calories, but what a delightful lunch. I've already posted the Gluten Free Chocolate Cake, so now I'm sharing the Coconut ones.
You're gonna wanna eat these cupcakes.
What You Need
You'll need measuring cups and measuring spoons, a cupcake pan, cupcake liners, an electric mixer, and coconut and gluten free flour, of course.
Gluten Free Coconut Cupcakes Recipe
Ingredients
- 1½ cups sugar
- 2 eggs
- ¼ teaspoon sea salt
- 1 teaspoon vanilla
- 1 cup melted coconut oil
- ¾ cup coconut milk
- 1 cup Bob's Red Mill Gluten Free All Purpose Flour
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- ½ cup boiling water
- 1 cup unsweetened flaked coconut
Instructions
- Heat the oven to 350F degrees.
- Beat the sugar, eggs, salt, vanilla, coconut oil, and coconut milk until well combined.
- In a separate bowl, mix the two flours, baking soda, and baking powder.
- Pour the mixed dry ingredients into the wet ones and mix until blended.
- Add the boiling water and coconut and blend.
- For cupcakes, line a cupcake tin with cupcake liners and ladle about ½ cup batter into each liner. Or, for a sheet cake, grease a 9" x 13" cake pan and pour the batter into the pan.
- Bake at 350F degrees for about 20 minutes for cupcakes or 25 minutes for sheet cake until a toothpick inserted comes out clean.
- Frost with Frosting and sprinkle some coconut on top, if desired.