Tropical Strawberry Coconut Cupcakes

Name: Tropical Strawberry Coconut Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsweetened shredded coconut; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup coconut milk; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup fresh strawberries, chopped; 1/4 cup unsweetened shredded coconut, toasted; Strawberries for garnish

Highlighted under: Cozy Dessert Classics

I absolutely adore these Tropical Strawberry Coconut Cupcakes! The way the flavors mingle is a joyful experience, and I love how each bite bursts with fresh tropical essence. The subtle sweetness of the strawberries, combined with the delicate coconut, creates a delightful treat that transports me straight to a sunny beach. Every time I make these, I can’t help but feel a sense of celebration, and they are perfect for any occasion. Get ready to take your taste buds on a tropical adventure with these incredibly moist and fluffy cupcakes!

Created by

Ella

Last updated on 2026-02-04T18:38:27.298Z

When I first experimented with these Tropical Strawberry Coconut Cupcakes, I was amazed at how they evoked summer with each bite. The combination of sweet strawberries and creamy coconut is simply heavenly! I discovered that adding coconut milk to the batter enhances moisture, resulting in a rich, soft texture that's hard to resist.

One of my favorite tips is to toast a bit of shredded coconut as a topping. This adds a lovely crunch and intensifies the coconut flavor, making every bite a mini vacation for your taste buds. I've served these at parties, and they're always the first to go!

Why You'll Love These Cupcakes
Bursting with fresh strawberry flavor combined with tropical coconut
Fluffy and moist texture that feels indulgent
Quick prep and bake time makes them ideal for last-minute gatherings

Understanding the Ingredients

The combination of fresh strawberries and coconut creates a tropical flavor profile that shines in these cupcakes. Strawberries not only add sweetness but also a moist texture, while the unsweetened shredded coconut contributes a nutty flavor and delightful chew. If strawberries aren’t in season, you can substitute them with raspberries or even mango for a different fruity twist. Ensure that whatever fruit you choose is ripe to maximize sweetness, as this will directly affect the overall taste of your cupcakes.

Coconut milk is another key ingredient that elevates these cupcakes. It provides a creamy texture that complements the sweetness of the fruit while making the cupcakes incredibly moist. For a lighter version, you can swap it for almond milk or soy milk, but the coconut flavor will be less pronounced. Additionally, using room-temperature ingredients, particularly the butter and eggs, helps achieve that light and fluffy texture. I always let my ingredients sit out for about 30 minutes before mixing.

Baking Tips for Fluffiness

Achieving the perfect rise and fluffiness in your cupcakes requires careful mixing. When combining your wet and dry ingredients, mix until just incorporated; overmixing can lead to a dense texture. If you’re unsure when to stop, look for a few flour streaks remaining—this is a good visual cue. When adding in the strawberries, fold them gently into the batter to prevent breaking them down too much; this way, you keep those lovely pieces intact for bites of fresh flavor.

Baking at the right temperature is crucial. Ensure your oven has been preheated to 350°F (175°C) before placing the batter inside. Every oven is different, so check your cupcakes after 12 minutes for a toothpick test; if it comes out clean, they’re ready. If you find your cupcakes doming too much, try placing a pan of water at the bottom of your oven while baking; this adds moisture and can help create a more even bake.

Ingredients

Gather all your ingredients before you start for a smooth baking experience.

Cupcake Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup coconut milk
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh strawberries, chopped

For the Topping

1/4 cup unsweetened shredded coconut, toasted
Strawberries for garnish

Make sure everything is at room temperature for the best results.

Instructions

Preheat your oven and prepare your cupcake pan with liners.

Preheat Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Mix Dry Ingredients

In a bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt.

Cream Butter and Eggs

In another bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine Wet and Dry

Mix in the coconut milk and vanilla extract into the creamed mixture. Gradually add the dry ingredients, mixing until just combined.

Add Strawberries

Fold in the chopped strawberries gently, ensuring they are evenly distributed throughout the batter.

Bake

Pour the batter into the lined cupcake pan, filling each cup about two-thirds full. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool and Top

Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack. Once cool, top with toasted coconut and fresh strawberries.

Enjoy your delicious Tropical Strawberry Coconut Cupcakes!

Pro Tips

For an extra tropical kick, try adding a splash of rum to the batter. Just be sure to adjust the liquid ingredients slightly to maintain consistency.

Storing and Serving

Once your cupcakes are baked and cooled, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them without the topping. Wrap each cooled cupcake tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months—simply thaw at room temperature and top with toasted coconut and strawberries before serving.

These Tropical Strawberry Coconut Cupcakes pair beautifully with a tropical fruit glaze or even a lime frosting for added zing. You can serve them individually or as part of a larger dessert table for events. They also make a great afternoon snack with a cup of tea or coffee. For celebrations, consider decorating with a sprinkle of edible flowers or a drizzle of chocolate sauce for an elegant touch.

Variations and Customizations

If you’re looking to make these cupcakes a bit more nutritious, consider substituting half of the all-purpose flour with whole wheat flour. This will add a nutty flavor and increase fiber content, while still allowing for a light texture. You can also add nuts like macadamias or walnuts for added crunch and flavor; just be sure to finely chop them to avoid a heavy cupcake.

For those who prefer a gluten-free option, you can use a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum, which helps mimic the elasticity of normal flour. Additionally, to make these cupcakes dairy-free, substitute the butter with coconut oil or a dairy-free margarine, and use non-dairy milk options like almond or oat milk.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the cupcakes.

→ How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I use instead of coconut milk?

You can replace coconut milk with regular milk or almond milk if preferred.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to three days, or refrigerate for a week.