Coconut Pecan Cake Cupcakes are moist vanilla coconut cupcakes topped with that classic coconut pecan frosting you usually see on German chocolate cake. I like them when I want something a little richer than a plain vanilla cupcake but still familiar.
The cupcake base is soft with a gentle coconut flavor, and the chopped pecans give a little texture in the crumb. The frosting is the real point for me: buttery, caramelly, and full of coconut, with toasted pecans that keep it from feeling flat.
These are especially good for weekends and holidays, or anytime you need a dessert that looks finished without needing fancy piping. I usually serve them with coffee, and they hold up well on a dessert table.
Why You’ll Love This Recipe
Classic frosting: That old-school coconut pecan frosting is thick, glossy, and easy to spoon on without worrying about perfect swirls.
Moist cupcake base: Buttermilk and butter keep the cupcakes tender, and the coconut stays soft instead of drying out.
Good texture: You get coconut in the cake and frosting, plus pecans in both for a little crunch in every bite.
Holiday friendly: These fit right in on a Christmas platter, Easter spread, or a fall get-together when you want something a little richer than a basic cupcake.
Easy to portion: Cupcakes make serving simple, and the frosting sets up enough that they travel better than a frosted layer cake.
Ingredients You’ll Need
Cupcakes
- All-purpose flour: I use regular flour here, no need for cake flour. Measure it lightly so the cupcakes stay tender.
- Baking powder: This gives the cupcakes most of their lift so they bake up nicely domed.
- Baking soda: A little baking soda helps with rise and keeps the crumb soft with the buttermilk.
- Fine salt: Don’t skip it. It keeps the cake from tasting flat, especially with sweetened coconut in the batter.
- Unsalted butter: Softened butter creams best with the sugar, and it gives the cupcakes that classic vanilla cake flavor.
- Granulated sugar: Regular white sugar keeps the flavor clean and lets the vanilla and coconut come through.
- Eggs: Room temp eggs mix in more smoothly, so you don’t end up with a dense cupcake.
- Vanilla extract: Use a good one if you can. Vanilla is a big part of the cupcake flavor here.
- Coconut extract (optional): I like a tiny bit for a clearer coconut note, but it’s still great without it.
- Buttermilk: This is what keeps the crumb moist and a little plush. If it’s cold, it can make the batter look slightly curdled.
- Sweetened shredded coconut: Sweetened coconut gives the cupcake a softer texture. If you want less sweetness, you can swap in unsweetened or do a half-and-half mix.
- Pecans: Finely chopped pecans blend into the crumb better than big chunks. I like them small so the cupcakes slice and bite cleanly.
Coconut Pecan Frosting
- Evaporated milk: This is the classic base for this frosting and helps it cook up thick and creamy.
- Egg yolks: Yolks make the frosting richer and help it set as it cools. Save the whites for omelets or meringues.
- Light brown sugar: Brown sugar brings that caramel-like flavor that makes this frosting taste familiar.
- Unsalted butter: Cubing it helps it melt in fast once the custard is thickened.
- Fine salt: Just enough to keep the sweetness in check and bring out the nuttiness.
- Vanilla extract: Stir it in off the heat so it stays fragrant.
- Sweetened shredded coconut: This makes the frosting thick and spoonable. The texture is part of what makes it so good.
- Pecans: Toasted pecans are worth it here. They taste deeper and stay crunchier in the frosting.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and line a 12-cup muffin pan with liners.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, then set aside.
- Cream the butter and sugar: Beat the butter and sugar until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, mixing after each one.
- Add the extracts: Mix in the vanilla extract and coconut extract, if using.
- Add the flour and buttermilk: Mix in the dry ingredients in two additions, alternating with the buttermilk, and mix just until combined.
- Fold in coconut and pecans: Fold in the shredded coconut and finely chopped pecans.
- Fill the pan: Divide the batter between liners, filling each about two-thirds full.
- Bake: Bake until a toothpick comes out clean, about 16 to 20 minutes.
- Cool: Cool the cupcakes in the pan for 5 minutes, then transfer to a rack and cool completely.
- Cook the frosting base: Whisk the evaporated milk, egg yolks, and brown sugar in a saucepan over medium heat. Cook, whisking constantly, until thickened to a pudding-like consistency, about 8 to 12 minutes.
- Finish the frosting: Remove from the heat and stir in the butter and salt until melted, then stir in the vanilla.
- Cool the frosting: Let the frosting cool to room temperature until spreadable, about 30 to 45 minutes.
- Add coconut and pecans: Fold in the shredded coconut and toasted pecans.
- Frost the cupcakes: Spoon or spread frosting over the cooled cupcakes.
- Let set: Let the frosting set for about 10 minutes before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temperature ingredients. Room temp eggs and buttermilk mix in smoothly, so you don’t get a heavy batter. It also helps the cupcakes bake up more evenly.
Stop mixing as soon as the flour disappears. Overmixing makes cupcakes tough. Once you don’t see dry streaks, switch to folding for the coconut and pecans.
Toast the pecans. It takes a few minutes, and the flavor difference is real. They also stay crunchier once they’re folded into the frosting.
Watch the frosting on the stove. Keep the heat around medium and whisk the whole time so the yolks don’t scramble. It should look like a thick custard before you take it off the heat.
Let the frosting cool before adding coconut. If it’s too warm, the coconut softens a lot and the frosting can look looser than you want. Cool it until it’s spreadable, then fold everything in.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: These are really good with coffee, especially if you like desserts that lean caramel-y and nutty. I usually go with a plain latte or black coffee.
- Milk: A cold glass of milk is simple and classic with these. It’s a nice match with the rich frosting.
- Fresh berries: Raspberries or strawberries are nice on the side if you want something fresh on the plate. I like this if I’m serving them after a heavier meal.
- Extra toasted pecans: Sprinkle a few extra on top if you want them to look a little more finished. It also adds a little crunch right on the first bite.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store them airtight at room temperature for up to 2 days. After that, I move them to the fridge since the frosting is custard-based. Bring them back to room temp before serving so the cake softens again.
Store leftovers in the fridge for up to 5 days. The frosting will firm up when cold, which is normal. Let the cupcakes sit out for 30 to 60 minutes so the frosting is creamy again.
You can make the frosting ahead and keep it covered in the fridge, then stir it well when you’re ready to use it. If it’s very thick, let it warm up a bit at room temperature before spreading.
If you want to prep ahead, bake the cupcakes the day before and keep them covered, then frost the next day. They’re easier to transport that way, too.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use unsweetened coconut?
Yes. Unsweetened coconut works, and it takes the overall sweetness down a notch. I often do a half sweetened and half unsweetened mix so you still get that classic texture.
How do I know when the frosting is thick enough?
It should look like a loose pudding and coat the back of a spoon. If it still looks thin and milky, keep cooking and whisking for another minute or two.
Do I have to toast the pecans?
No, but I recommend it. Toasting gives a deeper pecan flavor and a better crunch, especially once they’re stirred into the frosting.
Can I make these as a small layer cake instead of cupcakes?
You can, but the bake time will change depending on your pans. I’d watch closely for doneness and use a toothpick test, since this batter has coconut and nuts that can make it look done before it really is.
Why did my cupcakes turn out dense?
The most common reasons are overmixing after adding flour, or using ingredients that were too cold and didn’t blend well. Make sure you mix just until combined and start with room temperature eggs and buttermilk.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Coconut Pecan Cake Cupcakes
INGREDIENTS
Cupcakes
- 1.5 cups all purpose flour
- 1.25 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ tsp coconut extract optional
- ½ cup buttermilk room temperature
- ½ cup sweetened shredded coconut
- ⅓ cup finely chopped pecans.
Coconut Pecan Frosting
- 1 cup evaporated milk
- 3 large egg yolks
- ¾ cup light brown sugar packed
- ½ cup unsalted butter cubed
- ¼ tsp fine salt
- 1.5 tsp vanilla extract
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans toasted.
INSTRUCTIONS
Bake Cupcakes
- Heat oven to 350 F and line a 12 cup muffin pan with liners
- whisk flour baking powder baking soda and salt and set aside
- beat butter and sugar until light and fluffy then beat in eggs one at a time then mix in vanilla and coconut extract
- mix in dry ingredients in two additions alternating with buttermilk just until combined then fold in shredded coconut and chopped pecans
- fill liners about two thirds full and bake until a toothpick comes out clean 16 to 20 minutes then cool in pan 5 minutes and transfer to a rack to cool completely.
Make Frosting
- Whisk evaporated milk egg yolks and brown sugar in a saucepan over medium heat then cook whisking constantly until thickened to a pudding like consistency 8 to 12 minutes
- remove from heat and stir in butter and salt until melted then stir in vanilla
- cool to room temperature until spreadable 30 to 45 minutes then fold in shredded coconut and toasted pecans.
Assemble
- Spoon or spread frosting over cooled cupcakes and let set 10 minutes before serving.
