Tag Archives: Coconut

Coconut chocolate cupcake with coconut buttercream

Using my basic chocolate cupcake recipe as a base, I made a few tweaks to come up with this new rendition! Voila! Introducing my coconut chocolate cupcakes. They are pretty tasty and would make a great party treat. I adjusted the sweetness of the cupcake so that it would not end up too sweet when eaten together with the frosting. I also used Italian buttercream instead of American. It takes a little bit more steps to make but it is less sweet in comparison with American. In the case you do not plan to add frosting, I would suggest for you to slightly increase the sugar and add some chocolate chips.


  • 60g All purpose flour
  • 50g caster sugar
  • 25g unsweetened cocoa (I used Ghirardelli)
  • pinch of salt
  • 1/2 tsp or 3g baking soda
  • 65g sour cream
  • 30g well beaten egg
  • 60g coconut oil 
  • 1/2 tsp coconut flavouring 
  • 20g hot water diluted with 2g of coffee granules
  • 70g coconut milk (Ayam brand)


  • 6 cupcake liner
  • 1 big star piping tip and piping bag
  • shredded coconut flakes


  • Preheat the oven at 150 degree celsius
  • Sift all the dry ingredients together (flour, baking soda, sugar, salt and cocoa). Gently whisk to distribute the ingredients evenly. 
  • Add in the egg, sour cream, coconut flavour, coconut milk and oil. Mix gently to combine. Add in the coffee mixture. Mix gently to combine. Do not over mix.
  • Place the cupcake liner into the muffin tray. Fill up the cupcake liner with the batter, about 80 percent full. Fill some water on the unfilled muffin tray holes. This is just to protect the tray. 
  • Bake for about 18 minutes or until when the skewer inserted in the middle of the cupcake turns out clean.. Turn the tray at 9-10 minutes for more even baking. Do note that mine is already fully baked at 18 minutes.
  • Let the cupcakes sit in the tray for 10-15 minutes before transferring it to a cooling wire rack. Allow it to cool down completely before piping

Italian Buttercream


  • 150g caster sugar
  • 40g water
  • 90g cold egg white
  • 225g salted butter (room temperature)
  • 2 tsp coconut milk (Ayam brand)
  • 1/4 tsp coconut flavour

Note: 1.) I used salted butter to balance the sweetness, so it is up to you whether you want to use unsalted or not

2.) Since we are dealing with meringue, ensure that your bowl and whisk are free from oil or yolk


  • Whisk egg egg whites at fast speed till foamy , add in 1/3 of the sugar and continue to beat till soft peak. Simultaneously heat up the remaining sugar and water till it reaches 120 degree celsius
  • Slowly add the boiled sugar on the side of the bowl and mix it till it reaches firm peak
  • Allow the mixture to cool down completely before adding the soft butter, one by one. Mix on high speed until mixture is smooth and well combined.
  • Add 2 tsp of coconut milk and coconut flavour , mix till combined.
  • Transfer to piping bag with piping tip and pipe onto the cupcake.

Baked Rice Cake or Bibingka

Yummy Bibingka

This baked rice cake is native to the Philippines and it is gluten free. Even though it is native to the Philippines, I am sure that the taste would suit the palate of our locals. This cake is enriched with coconut milk, slices of salted eggs and cheese, and with the right level of sweetness, make the flavour well balanced; like yin and yang. It can be served together with some grated coconut or more grated cheese. Now can you imagine the taste? Yum!

This recipe is very easy. No need for mixer.


  • banana leaves
  • 60g sugar
  • 120g eggs
  • 30g milk
  • 180g Coconut Milk
  • 32g melted butter
  • 140g sifted rice flour
  • 7g sifted double acting baking powder
  • 22cm pan
  • 1 hard boiled salted egg (sliced)
  • Sliced Cheese or grated cheddar

Trim the edges of the banana leaves, and cut off the central rib. Wipe with clean damp cloth. Soften the leaves to make it more pliable by heating it directly on the stove. You can see that the banana becomes shiny when heated. Just give it a quick pass over the fire.

quick pass over the fire

Method :

  • Preheat your oven to 190 degree celsius
  • Lay the banana leaves on your pan
  • Lightly whisk the sifted flour and baking powder together, set aside
  • Whisk the eggs, sugar, melted butter, coconut milk and milk together
  • Add in the baking powder and flour mixture into the batter
  • Whisk until no more lumps
  • Pour the mixture into your pan
  • Bake for 15 minutes, top it with sliced salted egg, and give a gentle push into the cake to make it settle a bit on the partially baked cake. We do not want to add it immediately while the batter is runny because the salted egg will sink to the bottom. Add small slices of cheese or grated cheese
  • Bake for another 10 minutes
  • Set the oven to grill mode and bake for another 3-5 minutes, this is to help browning the top of the cake.
Ready to get a slice!
It’s fluffy!

I gave a slice to my kids’ tutor and he couldn’t stop raving about it. He said that the combination of all the flavours are just perfect. So try it out, and let me know what you think of this cake.

That’s all for now, hasta la vista!