After stuffing myself silly with dozens of Christmas themed delicacies, I was frantic for some new flavors in my life. The mint-chocolate or rich-spicy concoctions had run their course by mid-December. I broke out my brand new (and pristine)cupcake recipe book.  After flipping through pages of heavy and berry orientated indulgences, I happened upon coconut cupcakes with a lime filling. Since our small town has yet to experience a single flake of snow, their glimmering white exteriors and artfully coconut topped summits called to me.  A little tropical paradise thrown in to brighten boxing day and beyond? I think so.

My recipe is adapted from The book Cupcakes by Shelly Kaldunski .

Coconut Cupcakes with lime filling


40g sweetened and shredded coconut

(with extra for topping each cake)

155g flour

1 1/2 tsp baking powder

pinch of salt

220g sugar

125g butter

1 large egg and 1 egg white

1 tsp vanilla extract

125ml coconut or regular milk

180ml Lime/Lemon Curd

Coconut butter cream

(make regular butter cream but add  1 tsp of coconut extract)


1. Preheat the oven to 350°C, 180 °F or gas mark 4. Line a 12-cup pan with cases.

2. Whisk the coconut, flour, baking powder and salt together in a medium size bowl. In a separate larger bowl, beat the sugar and butter till fluffy. Whisk in the eggs and vanilla extract. Add the flour mixture into the buttery mixture in small quantities (4 or 5) beating well after each addition.  Then whisk in the milk, again in small quantities and beating well.

3. Pour the mixture into each case about 3/4 of the way full . Bake 18 minutes , and test with a tooth pick (The pick should come out clean or with crumbs when stuck into the cakes. If not, bake for a further 2 minutes). Let the cupcakes cool.

4. Hollow out a round piece in the center of each cake about halfway through. Fill each hollow with lime curd. Frost each cake with the butter cream and garnish with shredded coconut. Serve with chilly lemonade and a sunny smile!