Gluten Free Coconut Cupcakes Recipe
Moist and delicious gluten free coconut cupcakes
Servings: 12
Calories: 434kcal
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.
Nutrition
Calories: 434kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 373mg | Potassium: 81mg | Fiber: 4g | Sugar: 27g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg