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White Mountain Coconut Cupcakes

White Mountain Coconut Cupcakes

Yellow cupcakes with a hint of coconut flavor topped with a mountain of light, fluffy, 7 Minute Frosting.
Course Dessert
Cuisine American
Keyword Coconut Cupcakes, White Mountain
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12
Author Anna
Cost 5


  • 1 1/4 cups cake flour or White Lily (150 grams)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 8 tablespoons unsalted butter, room temperature (114 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk, full fat type (canned)


  • 1 1/4 cups granulated sugar
  • 1/3 cup water
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups sweetened flaked coconut lightly toasted


  • Preheat oven to 350 degrees F. Line 12 cupcake cups with paper liners.
  • Mix the flour, baking powder and salt in a bowl and set aside.
  • In a mixing bowl, using an electric mixer, beat the butter and sugar for about five minutes. Add the eggs, one at a time, beating well after each egg. Add the vanilla and beat well.
  • With a spoon or heavy duty scraper, stir in half the flour mixture. When flour is blended, stir in the coconut milk. Stir until blended, then add the rest of the flour mixture and stir until smooth.
  • Divide evenly among cupcake cups and bake for about 22 minutes or until cupcakes spring back when touched.
  • To make the icing, put the sugar, water, egg whites and cream of tartar in the top of a double boiler. Alternatively, you can use a metal bowl and set it over simmering water. Using handheld electric mixer, beat on high until foamy (about 1 minute). Place the top part of the double boiler (or bowl) over simmering water and beat on high speed for about 7 minutes or until frosting holds firm peaks. Remove from heat and stir in extracts. Beat another two minutes.
  • Put large spoonfuls of icing on the cupcakes. Sprinkle generously with the coconut.


To toast the coconut, lay it on a cookie sheet covered in foil. Bake at 350 for about 5 minutes or just until the coconut around the edges starts to brown. Mix all the brown coconut with the white coconut and let it cool.