I decided that it was time to use up the coconut cream that has been languishing about in my fridge. So I adapted a Waitrose recipe I had come across a few months ago. Converting kiwi upside cakes into lime and coconut cupcakes.

A success. Light, coconutty with just the right balance of lime to give it a delicious citrusy edge.


75g unsalted butter, softened, plus extra for greasing
115g light brown sugar
160ml can coconut cream
1 lime, zest, plus extra to serve (optional)
2 large Free Range Eggs
50g desiccated coconut
175g self-raising flour


1. Preheat the oven to 170˚C, gas mark 3. Place 12 cupcake holders into a 12-hole muffin tin.

2. In a mixing bowl, cream the butter and sugar using electric beaters until light, about 3-4 minutes. Beat in the coconut cream and lime zest, then beat in the eggs, one at a time. Beat in the desiccated coconut and flour to make a smooth batter.

3. Divide the batter between the cupcake holders and bake for 20 minutes. Cool for 10 minutes, then from from the muffin tin. Scatter with extra lime zest, if liked. Lovely served warm with a dollop of coconut yogurt or ice cream, if liked, or cooled to room temperature and served with tea.

Vanilla clotted cream, a perfect accompaniment

Original recipe:

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