Nutrition Information

Calories: 310kcal
Carbohydrates: 41g
Fat: 15g
Proteins: 4g

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”


Main Ingredients:

  • 1/4 cup Butter
  • 1/4 cup Fiesta Creamed Desiccated Coconut
  • 3pcs(large) Eggs (separated)
  • 3/4 cup Sugar (divided)
  • 1/4 tsp Salt
  • 1 tsp Baking powder
  • 1 1/2 tbsp Fiesta Coconut Cream/Milk
  • 1/4 tsp Cream of tartar
  • 1 cup Cake Flour

For Icing:

  • 1/2 cup Butter
  • 1/4 cup Fiesta coconut cream/milk
  • 1/4 cup Powdered sugar
  • 3 tbsp Cocoa Powder (Optional)


Cupcake Mixture:

  1. Cream butter, desiccated coconut, and ½ cup of sugar for 2 mins. Add the egg yolk one at a time, beating well after addition .
  2. Add Fiesta coconut cream. Set aside.
  3. Sift flour, baking powder, and salt.
  4. Put the flour mixture into the batter and mix until blended. Set aside
  5. Whip the egg whites and cream of tartar until soft peak then gradually add the remaining sugar until stiff peak.
  6. Fold the egg white into the flour mixture until there are no streaks of egg whites.
  7. Pour the batter into the muffin pan with paper cups until half full.
  8. Bake at 350 deg C for 20 mins. Or until the toothpick comes out clean.

For the Icing:

  1. Beat the batter and powdered sugar until well blended. Add 1 tbsp of Fiesta Coconut cream at a time.

Note: If you’re using chocolate butter icing mix 3 tbsp cocoa powder with the powdered sugar.