Triple Coconut Cupcakes with Coconut Easter Nests

Prep 30 mins
Cook 15 mins
Total 45 mins
This post may contain affiliate links. Read my disclosure policy.
Triple Coconut Cupcakes with Coconut Easter Nests

I love Easter candy…probably more than Christmas candy. And definitely more than Halloween candy, since Halloween candy is just regular candy in small fun size packages — not that there is anything wrong with that.

But Easter candy is better, because it comes in pastel colors and we get fun things that aren’t available year round like Robin Eggs and Peeps. (Remember that time I made Homemade Peeps and took awkward looking photos of them like they were real chicks in a basket? Ya, I remember that too.)

Triple Coconut Cupcakes with Coconut Easter Nests

So last week I was at the super market scanning the magazines — because what else is there to do in line — and saw Coconut Macaroons made into little nests with Robin Eggs in them. I was all “awww how adorable, but they would be so much better as cupcakes”. Now we all know I love cupcakes, but you can’t deny these are way better than predictable Coconut Macaroons.

Triple Coconut Cupcakes with Coconut Easter Nests

If you aren’t good with a piping bag, these cupcakes are definitely your new best friend! All you have to do is smear a layer of frosting on top in a flat shape and then roll it in toasted coconut. It’s pretty much the easiest frosting I have ever done on a cupcake. Then you smash on three multi-colored Robin Eggs and BAM, you have yourself some super adorable Easter cupcakes!

Yield: 16 Cupcakes

Triple Coconut Cupcakes with Coconut Easter Nests

Coconut Cupcakes topped with Robin's Eggs on a white cake plate

Triple Coconut Cupcakes with Coconut Nests are the cutest Easter desserts! These coconut cupcakes, topped with Robin Eggs and shredded coconut, will be the hit of your Easter brunch.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • For the Cupcakes:
  • 1 can coconut milk (do not shake)
  • 1 1/2 cup flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon coconut extract
  • 1 teaspoon almond extract
  • 1/2 cup buttermilk
  • For the Frosting:
  • 1 stick unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1/2 teaspoon almond extract
  • 2 cups shredded sweetened coconut, toasted
  • 48 Robin Eggs


  1. Preheat oven to 350°F. Line a cupcake tin with liners. Set aside.
  2. Open can of coconut milk that has not been shaken. There will be a thick cream sitting on top. Measure out 3/4 cup of the cream. Set aside. (Save the remaining can of coconut milk for addition to smoothies or something equally fun.)
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  4. In stand mixer, mix eggs and sugar. Beat in vegetable oil, coconut extract and almond extract.
  5. Carefully alternate dry ingredients (flour mixture) and buttermilk and the coconut cream (from the can of coconut milk), mixing until fully combined.
  6. Fill cupcake liners 3/4 full and bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes then transfer cupcakes to cooling rack and let cool completely.
  7. Frosting: Cream the butter, in a large bowl, until light and fluffy. Add the sugar, a half cup at a time, beating well between each addition.
  8. Stir in the coconut extract and almond extract until thoroughly combined. Beat the mixture well, until light and fluffy.
  9. Using a large spoon or butter knife, spread a thin amount of frosting onto the top of each cupcake — leaving the top flat.
  10. Place the toasted coconut in an even layer on a plate and press the edges of each cupcake into the toasted coconut. Arrange 3 Robin Eggs on top of each cupcake to look like eggs in a nest.
  11. Serve immediately or store in an airtight container for up to 3 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 526Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 597mgSodium: 415mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 22g


Triple Coconut Cupcakes with Coconut Easter Nests!

This post may contain affiliate links. Read my disclosure policy.

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35 Responses
  1. Wanda Strowd

    Delicious cupcakes! My coconut was not crispy the next day. Do you think they were still warm when I put in air tight container and caused that?

    1. A woman holding a camera standing in front of some shelves.

      Hey Wanda! Sadly once stored the icing will soften the coconut. I recommend adding the coconut right before serving to keep it crisp.

  2. Mimi

    I hate to be a spelling freak… But your cupcakes say they’re TRIPE coconut cupcakes. I know what you meant BUT it just made me think of intestines and stuff. Tripe is usually bleached white though…  Any ways I and definitely throwing some coconut cream in my cupcakes tomorrow!  Thanks!

    1. A woman holding a camera standing in front of some shelves.

      Ahh. Thanks Mimi! With the new design and transfer to my new host some old posts got a little messed up in the move. Thank you for letting me know so I can correct it!! 

  3. Linda G

    OMG!!! These are so good. The cake is so yummy and moist! My husband said it’s the best cake I’ve ever made and we’ve been together for almost 20 years!!

  4. Ann

    I know it’s past Easter but I made these because I had coconut flakes and coconut cream on hand. I made these twice this week and they are so yummy! I liked how you used coconut creme in the recipe…it came out so moist, this will be a go to recipe for me. Thank you so much!!

  5. Dawn

    Hi Jessica:
    I made these for Easter dinner and they were a huge hit! I lightened them a bit by using splenda instead of sugar and was able to use lite coconut milk and apple sauce in place of the oil.

    Now if only I can figure out how to made powder sugar light? I was thinking of trying to use splenda and made it a powder in my food processor. What do you think about this idea?

    Thanks again!

    1. A woman holding a camera standing in front of some shelves.

      Hi Dawn! Glad you enjoyed them and were able to lighten them up for your family. I actually have little to no experience baking with splenda, so I am not sure how it would work being made into a powdered sugar substitute.

  6. Lindsey @ Our Share of the Harvest

    Damn, these look good. I decided to bring a salad to Easter instead of another dessert but I might have to cave.

  7. Ginny

    Guess my comment got lost in cyber space. Can’t wait to try these, but consider myself a pre-novice cook. Please tell me how to toast the coconut and help with what to buy for coconut milk. BIG THANK YOU.

  8. Ginny

    For the “pre-novice” cook, please give me baby steps to toasting coconut. Also, have no idea what to buy for coconut milk; will you help; with this ? as well? BIG thank you.

    If you have the time to reply, really want to try this recipe.

  9. nancy k

    I am unsure about the coconut milk you used. I buy the lite coconut milk at Trader Joes. Can I use this or do I need something else? Thanks!

    1. A woman holding a camera standing in front of some shelves.

      Hi Nancy! I used regular coconut milk and would recommend using the full fat version. However, I am sure you could get away with the lite one too. ;-)

  10. Marcie@FlavortheMoments

    Easter always means coconut in some form for me, whether it’s a great coconut cake or macaroon. I always love cupcakes, and these are just beautiful!

  11. Amanda @ Once Upon a Recipe

    These are super cute! I have been avoiding Cadbury mini eggs like the plague – once I start on those things, I can’t stop.

  12. natalie@thesweetslife

    umm i freaking love Easter candy…all time fave!!

    and yes, i am frosting challenged so this is perfect!

  13. Nicole @ Young, Broke and Hungry

    I am either scanning the magazines at check out or trying not to buy the candy that is begging to be eaten. Magazines are better for my waist line. How cute are these cupcakes?! They totally top macaroons any day.

  14. Diana @ Sweet y Salado

    I love coconut in any way, shape or form, in drinks, macaroons and cupcakes. Yumm!! These are sooo cute and so easy to make.

  15. Nutmeg Nanny

    These cupcakes are wonderful and I agree, I enjoy the coconut on a cupcake rather than a typical macaroon as well. Can’t go wrong with coconut and robins eggs, perfect springtime treat.

  16. Christine @ Cooking with Cakes

    these looks adorable! was def thinking abt doing something like this for a blog post of my own – if I do I will share via twitter :)

  17. Jocelyn (Grandbaby Cakes)

    Now these are some darn cute cupcakes! Definitely a sweet project for kids for the holiday, super cute!


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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