Lyndey Milan’s coconut ice cupcakes

These are a sweet treat the grandkids will love!

“My Mum didn’t bake often, but she had some classics which we just loved. She used to make a really lush coconut cake with coconut icing – and here I have adapted it as cupcakes,” says celebrity chef, Lyndey Milan.

Recipe provided by Lyndey Milan.


125g unsalted butter, melted, cooled
1 cup (250ml) milk
½ cup (40g) shredded or desiccated coconut
¼ teaspoon vanilla bean paste
1 egg, lightly beaten
2 cups (300g) self raising flour
1 cup (220g) caster sugar

Coconut ice topping
1 cup (250ml) milk
3 cups (660g) caster sugar
60g unsalted butter
2 cup (160g) desiccated coconut
Red or pink food colouring
1½ cups (75g) coconut flakes or chips, toasted


1. Preheat oven to moderate, 180°C (160°C fan-forced). Grease 12 hole muffin pan (1/3cup/ 80ml capacity) (from the Lyndey Milan range) with a little butter.

2. Combine the butter and milk, mix well. Stir in the coconut and vanilla bean paste, and then whisk in the egg.

3. Combine flour and sugar in a large bowl. Add the butter and milk mixture all at once, stir gently until just combined. Divide the mixture evenly between muffin holes, using an ice-cream scoop or two spoons.

4. Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove to a wire rack.

For the coconut ice topping
1. Place the milk in a medium sauce pan over a moderate heat. Just before it boils, add the sugar. Stir until sugar is dissolved. Reduce heat and simmer for 5-8 minutes or until syrupy.

2. Remove from heat, stir in butter and shredded coconut. Add a few drops of colouring.

3. Beat well using a wooden spoon until thick. Carefully spread topping over the top of the warm cup cakes. Sprinkle with the toasted coconut flakes. Leave to finish cooling on the wire rack.


Store the cakes in an airtight container for up to 3 days or freeze in a rigid container. You can cook these cakes in larger or smaller muffin pans, as a guide, fill them slightly more than half-full with mixture. When cooked the cakes should be risen, golden and firm to touch, and beginning to come away from the side of the hole.