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Raffaello cupcake served
Elegant white chocolate cupcake with a snowy coconut topping

Coconut & White Chocolate Cupcakes

Author: Flavelo
Recipes Cakes and Desserts
A cake version of the famous coconut-almond ball. The coconut milk and desiccated coconut provide a tropical base, which is made silky by the vanilla sweetness of white chocolate. The almond hidden in the centre (or placed on top) is the crunchy surprise. This is a 'white-on-white' dessert: pure, elegant and irresistibly creamy.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 325 kcal
🌍 Cuisine Italian Inspired

Ingredients

Equipment Needed

  • Muffin tin: With white cases for elegance.
  • Mixer: For the cream.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 180°C.

Tip: Prepare the tins.
2 ✓

Cream the butter with the sugar until fluffy, then add the eggs and coconut milk.

Tip: Thick coconut milk gives creaminess.
3 ✓

Mix in the dry ingredients (flour, baking powder, desiccated coconut) and the chopped chocolate.

Tip: The chocolate pieces melt to form little pockets of cream.
4 ✓

Bake for 20 minutes (test with a skewer), then leave to cool.

Tip: The top should remain pale.
5 ✓

For the frosting, whip the cream with the icing sugar and mascarpone.

Tip: It should be a stable, pipeable cream.
6 ✓

Decorate the cakes, sprinkle with coconut, and place an almond on top.

Tip: It will look like a snowball.

Recipe FAQ

Why was the sponge dry?
Desiccated coconut absorbs a lot of moisture. Do not overbake, and use full-fat coconut milk for the batter.
Can I replace coconut milk with cow's milk?
Yes, but the coconut flavour will be less intense. Use coconut flavouring in exchange.

Ingredients

  • 200 g plain flour
  • 150 g caster sugar
  • 120 g butter (soft)
  • 2 pcs eggs
  • 100 ml thick coconut milk (tinned)
  • 1 packet baking powder
  • 50 g desiccated coconut
  • 50 g white chocolate (chopped)
  • 200 ml double cream
  • 150 g mascarpone
  • 50 g icing sugar
  • 12 pcs blanched almonds (skinless)