coconut lemon cupcakes


I have gotten quite bored with coconut, so wasn’t too excited about this recipe, but it is quite yummy, and soaking the cupcakes in the glaze keeps them so moist.


ingredients for cupcakes


  • 1/2 cup coconut flour
  • 1/4 cup finely shredded coconut
  • 1/2 tsp bicarb
  • 1/4 tsp salt
  • 2/3 cup xylitol
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 3/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp of lemon juice

ingredients for glaze

  • 1/4 cup xylitol – powdered to icing sugar consistency in a grinder if possible
  • 3 T coconut milk
  • Finely shredded coconut to sprinkle on top


  • Preheat oven to 180*
  • Mix the dry ingredients together
  • In a separate bowl, mix wet ingredients together
  • Add the dry ingredients to the wet ingredients and mix to combine
  • Divide evenly into about 9 muffin tins lined with cupcake liners
  • Bake for 25 minutes or until golden brown and cooked throughIMG_8782
  • To make the glaze, combine all the ingredients in a bowl
  • Once the cupcakes have cooled completely, remove the liners, poke holes all over the top of the cakes with a toothpick.
  • Dip the cakes top side down into the glaze and allow to set.
  • Re-dip the cakes for a second coat of glaze and sprinkle with coconut
  • IMG_8785

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