Fluffy coconut cupcakes topped with zesty lime buttercream and toasted coconut for a tropical delight.

For the Coconut Cupcakes:

1/2 cup shredded sweetened coconut

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

2/3 cup coconut milk, well mixed*

For the Lime Buttercream Frosting:

1/3 cup sweetened shredded coconut, for decorating (optional)

3/4 cup unsalted butter, softened to room temperature

1.5 tablespoons lime zest

3.5–4.5 cups powdered sugar, sifted

2 tablespoons fresh lime juice

1 tablespoon whipping cream (if needed)

2–3 drops green food coloring (optional)

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

Pulse 1/2 cup shredded coconut in a blender or food processor until finely ground.

In a medium bowl, whisk flour, ground coconut, baking powder, and salt.

In a large bowl, beat butter and sugar until light and fluffy. Mix in eggs, vanilla extract, and coconut extract.

On low speed, mix in the dry ingredients, then slowly beat in coconut milk until smooth.

Divide batter evenly among muffin cups and bake for 15–17 minutes, or until a toothpick inserted comes out clean.

To toast coconut for topping, spread 1/3 cup shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–10 minutes, watching closely.

For the frosting, beat butter until fluffy. Add lime zest, then gradually beat in powdered sugar.

Mix in lime juice one tablespoon at a time. Add whipping cream if needed to reach desired consistency.

Tint frosting with green food coloring if desired.

Frost cooled cupcakes and sprinkle with toasted coconut.