Oh, I’m a rubbish blogger I know it. It’s been a while friends, I’m sorry. I promise I’ve had all these wonderful things planned and drafted but I’m just bloody knackered and my eyes are so sick of a computer screen by the end of the day, that I tend to just get cosy and sit in the dark come 7pm. Is this really adult life?!

Anyway, a little while back I made these gem of a cupcakes and although I was awake to make them, I did have to wait until 10pm until the chaos of my house calmed down so do excuse the poor lighting. Mary Berry would be ashamed. She would however approve of these babies, so if you’re not out soaking up the 5 seconds of sun this weekend, then give them a go.

WHAT YOU’LL NEED (and this is in cups so basically just made the whole thing up..)

2 1/4 c. self raising flour

2tsp baking powder & 1/2 tsp salt

1/2 c. flaked coconut

3/4 c. unsalted butter

1 1.2 c. caster sugar

3 large eggs

1/2 tsp vanilla extract

3/4 c. light coconut milk

the frosting – 

1 c. white chocolate (I used chips and fancy white chocolate)

1/2 c. unsalted butter

1 block of cream cheese

2 1/2 c. icing sugar

to decorate, I used coconut meringues but flaked coconut would be beaut. I also picked up some coconut Caramel sauce from M&S which is to die for.


Pre-heat the oven to 180’c and line your muffin trays with paper cases.

Whisk the flour, baking powder and salt in a bowl and stir in the flaked coconut.

Beat the butter and sugar in a separate large bowl until creamed. Add your eggs and vanilla extract, one at a time and blend.

Alternately, beat in the flour mixture and coconut milk. It’s best to start and end with the flour until blended. The flaked coconut doesn’t disappear so don’t go mad if you’re mixture is a little lumpy – that’s normal!



Spoon the batter into each muffin cases and bake for 20 minutes. Check that your cupcakes come out clean with a skewer and once ready, leave to completely cool.

Melt the white chocolate in a small glass bowl (I cheated and used a microwave). Beat the butter and cream cheese with an electric whisk until creamy and blended. Add in the melted chocolate and beat until combined. Then, gradually beat in the icing sugar which does take about ten years but I promise it’s worth it.





Pipe your icing onto each cake, drizzle your caramel sauce using a small nozzle and decorate as you please.



ps. this recipe makes around 2 million cupcakes, so do store securely and eat within 3 days (or all at once, but not sure it’s possible… not even for me)





Author: rheawarren

28. London. Lifestyle Blogger. Addicted to coffee and cakes. Occasionally read a book or two.

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