Today Show: Coconut Cupcakes
Man Candy and Cupcakes author Babe Scott showed Kathie Lee & Hoda how to make cupcake magic with her coconut-themed Coco Loco Cupcake Recipe. You should also check out her Apple Cider Cupcakes and Vanilla Cone Cupcakes.
Kathie Lee & Hoda: Babe Scott Coco Loco Cupcake Recipe Ingredients

Babe Scott’s Coco Loco Cupcakes are the ultimate dessert for the coconut lover, and she shared the recipe on Kathie Lee & Hoda. (Michael C. Gray / Shutterstock.com)
What makes these Coco Loco cupcakes special is their tropical coconut flavor. Even the frosting is made from coconut.
- 1 1/2 cups Flour
- 1/2 cup room temperature Unsalted Butter
- 3 room temperature Eggs
- 3/4 cup Unsweetened Coconut Milk
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 cup sweetened Shredded Coconut
- 1 cup Sugar
- 1 tsp Coconut Extract
- 1 tsp White Vinegar
- 1/2 tsp Salt
Buttercream Ingredients
- 1/2 cup room temperature Unsalted Butter
- 1 1/2 tsp Coconut Extract
- 3 cups Confectioner’s Sugar
- 3 tbsp Coconut Milk
Colored Coconut Ingredients
- 14 oz Shredded Coconut
- Food Coloring
Babe Scott: Today Show Coco Loco Cupcake Recipe Directions
- Preheat the oven at 350 F and line 12 muffin cups with paper inserts.
- Whisk flour with baking powder, shredded coconut, and salt; reserve.
- Beat sugar with butter in a mixer until it is fluffy. Individually add the eggs, beating the mix after each. Work in coconut extract.
- Turn speed to low and add the dry ingredients in three stages, alternating with coconut milk between each. Mix well.
- Combine vinegar and baking soda in a small bowl. Pour this into the batter and mix again.
- Divide batter among the muffin tins. Bake about 19 minutes, or until the tines of a fork come out clean. Let cool.
- To make the frosting, beat the butter in a mixer until it’s creamy. Add sugar one cup at a time, mixing as you go. Then add milk with coconut extract. Beat to smooth.
- Pipe the frosting over the cooled cupcakes.
- For the colored coconut topping, divide the coconut among four small resealable bags.
- Add a few drops of food coloring to each bag. Seal and shake. (Add water if needed.)
- Dip each frosted cupcake into the colored coconut flakes to decorate before serving.
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