If you love coconut, these Ina Garten Coconut Cupcakes are a dream come true. They’re fluffy, moist vanilla cupcakes topped with rich cream cheese frosting and a generous dusting of sweet shredded coconut. Perfect for parties, spring brunches, or whenever you’re craving something sweet and tropical.

What Are Ina Garten’s Coconut Cupcakes?

These are soft vanilla cupcakes made with butter, buttermilk, eggs, and sweetened shredded coconut, topped with a silky cream cheese frosting and finished with more coconut on top. Ina’s version is decadent yet balanced, offering sweetness without being overly rich.

Ina Garten Coconut Cupcakes recipe — Ina Garten Coconut Cupcakes

Other Ina Garten Dessert Recipes

Reasons to Try Ina Garten’s Coconut Cupcakes

Moist and tender crumb – Thanks to buttermilk and coconut
Classic cream cheese frosting – Rich and tangy contrast
Perfect for coconut lovers – Coconut inside and out
Impressive presentation – Bakery-quality look and flavor
Freezer-friendly – Make ahead with ease
Crowd-pleasing – Always a hit at gatherings
Simple to decorate – No piping skills required

Ingredients Needed to Make Ina Garten’s Coconut Cupcakes

For the cupcakes:

¾ pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1½ teaspoons pure vanilla extract
1½ teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk, shaken
14 ounces sweetened shredded coconut (divided)

For the frosting:

1 pound cream cheese (2 packages), room temperature
¾ pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1½ pounds confectioners’ sugar, sifted

Instructions to Prepare Ina Garten Coconut Cupcakes

Step 1: Preheat and Prepare Pans

Preheat oven to 325°F (163°C).
Line muffin tins with paper cupcake liners.

Step 2: Make the Cupcake Batter

In a stand mixer fitted with the paddle attachment, cream butter and sugar on high speed for 3–5 minutes, until light and fluffy.

Reduce speed to medium and add eggs one at a time, mixing well after each. Add vanilla and almond extracts.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Fold in 7 ounces of the shredded coconut by hand.

Step 3: Fill and Bake

Fill cupcake liners about ¾ full with batter. Bake for 25–35 minutes, until the tops are lightly golden and a toothpick comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

In the stand mixer, combine cream cheese, butter, vanilla, and almond extracts. Beat on medium-high speed until smooth and fluffy.

Reduce speed and slowly add sifted confectioners’ sugar until fully incorporated. Beat until light and creamy.

Step 5: Frost and Decorate

Generously frost each cooled cupcake. Dip or sprinkle the tops with the remaining 7 ounces of shredded coconut, gently pressing to adhere.

What to Serve With Coconut Cupcakes

Fresh berries or fruit salad – Adds a fresh note
Iced coffee or chai latte – Balances the sweetness
Coconut milk hot chocolate – Rich and indulgent pairing
Sparkling lemonade or citrus punch – Bright and zesty contrast
Mini pineapple or mango skewers – Complements the tropical flavor
Toasted almonds or macadamias – Optional crunch topping
White wine or rosé – Elegant pairing for parties

Expert Tips for Mastering the Recipe

Use room temperature ingredients – Ensures even mixing and fluffiness
Don’t overmix the batter – Keeps cupcakes tender
Sift confectioners’ sugar for frosting – Prevents lumps
Let cupcakes cool completely before frosting – So it doesn’t melt
Use a cookie scoop for even portions – Uniform baking
Store frosted cupcakes in the fridge – Cream cheese frosting is perishable
Toast some coconut – For a different texture and flavor contrast on top

Variations of the Recipe

Add lime or lemon zest to the batter – For a citrusy twist
Use coconut extract instead of almond – To intensify coconut flavor
Make mini cupcakes – For bite-size party treats
Swap cream cheese frosting for whipped cream – Lighter option
Add crushed pineapple to the batter – For extra moisture
Top with a cherry or dried pineapple – Tiki-style touch
Mix toasted coconut into the frosting – For a deeper flavor

How to Store Leftovers

Refrigerate in an airtight container – Keeps for up to 4 days
Bring to room temperature before serving – Best texture and taste
Freeze unfrosted cupcakes – Wrap individually and store up to 2 months
Freeze frosting separately – Thaw and re-whip before using
Don’t stack frosted cupcakes – They’ll stick and smush
Label and date containers – For freshness tracking
Avoid condensation – Store frosting-covered cupcakes in a single layer

How Do I Reuse Coconut Cupcakes?

Crumbled into parfaits – With fruit and whipped cream
Turn into cake pops – Mix with frosting, roll, and dip
Make trifle layers – Add fruit and custard
Use as a base for strawberry shortcake – Tropical twist
Top with chocolate ganache – For extra indulgence
Slice and toast halves in a skillet – Serve warm with fruit
Serve with a scoop of coconut or vanilla ice cream – Dessert upgrade

Nutritional Value (per cupcake, with frosting, based on 18 cupcakes)

Calories: 520
Fat: 32g
Carbohydrates: 54g
Sugar: 42g
Protein: 4g
Fiber: 2g
Sodium: 220mg

FAQs

Can I make Ina Garten’s coconut cupcakes in advance?

Yes, you can bake the cupcakes a day ahead. Store unfrosted cupcakes at room temperature and refrigerate the frosting separately. Assemble the day of serving for the best texture.

What kind of coconut should I use for these cupcakes?

Use sweetened shredded coconut. Half is folded into the batter, and the rest is used to decorate the frosted cupcakes.

How do I keep coconut cupcakes moist?

Buttermilk and room-temperature ingredients ensure a moist, tender crumb. Be careful not to overbake—remove when a toothpick comes out clean.

Can I freeze coconut cupcakes?

Yes, freeze unfrosted cupcakes for up to 2 months. Wrap them tightly. Thaw at room temperature and frost before serving.

Final Words

Ina Garten’s Coconut Cupcakes are an elegant and decadent treat that’s surprisingly easy to make. With soft vanilla cake, creamy frosting, and layers of coconut inside and out, they’re a crowd-pleasing dessert you’ll come back to again and again—for birthdays, brunches, or just because.