Ina’s Super Moist Coconut Cupcakes
These super moist coconut cupcakes combine coconut milk and shredded coconut for a soft, fluffy treat that's perfect for any occasion. Made effortlessly in a pressure cooker, enjoy a foolproof recipe with rich coconut flavor and irresistible texture.
Equipment
- 1 Pressure cooker
- 1 Silicone cupcake molds for easy removal
Ingredients
Main ingredients
- 1 cup All-purpose flour
- 1 cup Sugar
- 2 large Eggs
- ½ cup Coconut milk full-fat
- ½ cup Shredded coconut unsweetened
- ¼ cup Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Buttermilk
- ¼ cup Powdered sugar for topping
Instructions
Instructions
- Prepare pressure cooker by adding 1 cup of water to the bottom and place the trivet inside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat eggs and add coconut milk, melted butter, vanilla extract, and buttermilk; mix well.
- Combine wet ingredients with dry ingredients, then fold in shredded coconut gently.
- Spoon batter into silicone cupcake molds and cover tightly with foil.
- Place molds on trivet inside pressure cooker and seal lid; cook on high pressure for 25 minutes.
- Perform a quick release once cooking time is complete, carefully remove cupcakes and cool on a rack.
- Dust powdered sugar over cupcakes before serving.
Notes
Use full-fat coconut milk for best moisture. Do not skip the quick release step to ensure cupcakes keep their shape and moist texture.