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DessertsDurban Indian
3 Ingredient Coconut Cupcakes
Make authentic 3 Ingredient Coconut Cupcakes with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
ServingsMakes 6 Cupcakes
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Scale:
Base Yield: Makes 6 Cupcakes
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12 StepsStep-by-Step Instructions
- Step 1
Preheat oven to 180°C or 356°F.
- Step 2
Add the dessicated coconut to a mixing bowl.
- Step 3
Thereafter, add in the sugar. Brown or white sugar may be used.
- Step 4
Finally, crack in the eggs.
- Step 5
Mix well, making sure all the ingredients are well combined.
- Step 6
Next, place the cupcake liners into the muffin/cupcake tray & pour or spoon the batter into the molds.
- Step 7
I personally find that holding the liners in my palm & spooning the mixture into them is easier, thereafter I just pop them into the tray molds.
- Step 8
It is highly necessary that cupcake liners be used for this recipe or else the mixture will burn if in direct contact with the tray & once baked, they also tend to stick to the surface.
- Step 9
Pop them into the preheated oven & bake for 15-20 minutes until slightly golden on top.
- Step 10
Allow these Coconut Cupcakes to cool slightly before removing them from the tray.
- Step 11
Notice how perfectly well they hold their shape with just 3 ingredients.
- Step 12
Serve these Coconut Cupcakes warm or cold.
Video Tutorial
Watch How It's Made
Follow along with Denisiya's step-by-step video guide for 3 Ingredient Coconut Cupcakes.
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Frequently Asked Questions & Cooking Tips
Expert kitchen guidance and troubleshooting for making the best 3 Ingredient Coconut Cupcakes
How should I store 3 Ingredient Coconut Cupcakes to maintain freshness?
Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.
Can I substitute butter with margarine or oil?
Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.
About the Creator
Meet Denisiya
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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