Coconut Cupcakes with Pineapple Compote Filling

Today we’re going to combine two flavors that go hand in hand - coconut and pineapple! “If you like pina coladas, and getting caught in the rain,” (okay, okay, I couldn’t help myself) you’ll love these cupcakes! Let me tell you a little about each component before we get started. The cake batter for these cupcakes offer a subtle touch of coconut by using coconut milk. In addition to all-purpose flour, we also added coconut flour that not only suggests the hint of coconut but also gives a textural element to the standard cupcake. For an added surprise we are filling the center with a homemade pineapple compote. Your taste buds won’t be bored with this cupcake!
Crystal-draped dessert stand
A classic buttercream frosting with toasted coconut on top will give your guests a beautiful cupcake while letting them know what this cupcake is all about.
If you’re looking for effortless luxury with your décor, having these cupcakes displayed on our new line of shiny metallic cake stand sets will be just the show stopper you’re looking for. These cupcakes pair perfectly with our gold plated 3-piece set. Ideal for any wedding, birthday party, anniversary or any special occasion. Another feature I love about these dessert stands is that each piece can also stand alone to be spread across any display or as you see in the photos, stacked to make a beautiful 3-tiered centerpiece.
3-tier gold cake stand

Coconut Cupcakes with Pineapple Compote Filling

Prep time: 30 minutes
Cook time: 20 minutes
Makes 16 cupcakes

Coconut Cupcakes

  • ½ cup sweetened shredded coconut flakes
  • 1 cup all-purpose flour
  • ¾ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted
  • 1 cup sugar
  • 4 eggs
  • ¾ cup coconut milk

Pineapple Compote Filling

  • 2 egg yolks
  • ½ cup canned crushed pineapple
  • ¼ cup sugar
  • Pinch salt
  • 2 Tablespoons unsalted butter

Buttercream Frosting

  • ½ cup unsalted butter
  • ½ cup shortening
  • 4 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1 teaspoon vanilla extract (You can also use coconut extract if you want an extra coconut-y flavor) 


  1. Start by toasting the coconut flakes. Preheat oven to 300 degrees and spread coconut flakes evenly on a baking sheet. Bake for 9 minutes. Check every 3 minutes and toss. Sweetened coconut burns easily so keep a close eye on it. Remove from oven and set aside.
  2. For the cupcakes, preheat oven to 350 degrees. In a medium size bowl whisk together flour, coconut flour, baking powder and salt. Set aside.
  3. Using a hand or stand mixer beat together butter and sugar on medium-high speed until combined and light in color; about 3 minutes. Add eggs, one at a time, and beat well after each addition. Scrape down sides of bowl as needed.
  4. Alternately add flour mixture and coconut milk starting and ending with the flour and beat on low speed until just combined. Do not overmix.
  5. Scoop batter into lined cupcake tins until they are ¾ of the way full. Using a large cookie scoop will help fill them uniformly. Bake for 15-16 minutes (check after 12 minutes) or until an inserted toothpick comes out clean or with only a few crumbs on the toothpick. Remove cupcakes from tins and allow them to cool on a wire rack.
  6. While cupcakes are baking, make the pineapple compote filling. In a double boiler over medium heat, combine egg yolks, crushed pineapple, sugar and salt. Whisk to combine and stir constantly* until mixture thickens; about 10 minutes. Remove from heat and stir in butter until melted and incorporated into the compote. Cover with plastic wrap directly onto the mixture to prevent skin from forming. Allow to cool.
  7. Buttercream frosting: With a hand or stand mixer combine butter and shortening in a medium size bowl until smooth. Add 2 cups of powdered sugar and mix until smooth. Add vanilla/coconut extract and 1-2 tablespoons of milk and mix until smooth. Add remaining powdered sugar and mix until smooth. Adjust milk if you need a more pipeable consistency.
  8. To assemble: Cut a small hole in the center of the cooled cupcakes about ½-1 inch deep with a pairing knife or back end of a large piping tip. Fill hole with 1 teaspoon of pineapple compote. Using a pastry bag fitted with any design tip you like (I used a Wilton 1M) pipe buttercream frosting over cupcake. Top frosting with toasted coconut.


*It’s important to continuously stir the compote mixture so the egg yolks don’t scramble.


Yum! I think I’ll go have one now. Be right back!