Our Recipes

Robin's Egg Easter Coconut Cupcake

Robin's Egg Easter Coconut Cupcake

These Robin's Egg Easter Coconut Cupcakes with¬†CocoGoods Co.Sweetened Coconut Flakes are sure to be a fan favorite! ūüźįūü••¬†Here's a tip:¬†Add toasted¬†CocoGoods Co.¬†Sweetened Coconut Flakes on top of your favorite cupcake and icing combo. Finish off with Robin Eggs candy and enjoy!

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  • 1/2 cup butter, softened  
  • 2 cups confectioners’ sugar  
  • 1 teaspoon whole milk  
  • 1 teaspoon pure vanilla extract  
  • 1/2 teaspoon kosher salt 


  • Cocogoods Co Unsweetened Shredded Coconut, for garnish (toasted) 
  • Robin Eggs Candy 


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For the Cupcakes 

  1. Preheat the oven to 350º. In a large bowl, whisk together the coconut flour, baking powder and salt until blended. Whisk in the eggs, honey, coconut oil, milk and vanilla until completely blended and smooth.
  2. Divide the batter equally between 12 lined muffin cups and bake for 20 minutes or until golden and a toothpick inserted in the center comes out clean. 
  3. Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes. 
  4. Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.

For the frosting 

  1. In a large mixing bowl or stand mixer, beat together the butter, confectioners’ sugar, milk, vanilla and salt until smooth and fluffy, about three minutes. 
  2. Frost the cupcakes, garnish with the shredded coconut and Robin Eggs Candy. 
  3. Serve or store in an airtight container for up to two days.