Apple and Coconut Muffins (with coconut iced topping)

Adding fruit to muffins and cakes like these Apple Cup Cakes / Muffins with Coconut Icing / FrostingApple and Coconut Muffins is not only a healthy option (making up for 1 of your five a day) but it also makes them lovely and moist. In addition, coconut is a great way to make cakes sweeter, without having to add more sugar. Coconut as a topping has lovely texture (crisp and sweet). So, they’re healthy, tasty and have lots of appeal. I can’t think of a reason not to bake some – off we go!

This is another easy recipe and you can be assured that this is one for ‘Kids in the Kitchen’. They can help with measuring, egg cracking, mixing, scooping and decorating the tops of the cakes. When they’ve cooled you are sure to get a few taste testers too.



  • 2 apples
  • 100g / 4oz butter (softened)
  • 100g / 4oz caster sugar
  • 100g / 4oz self raising flour (sifted)
  • 50g / 2oz dessicated / shredded coconut
  • 2 eggs


  • 50g desicated / shredded coconut
  • 20ml apple juice
  • 100g icing sugar (sifted)

Preheat the oven to 180 C / 350 F / Gas 4 and line a 12 hole muffin tin with paper cases. I use Pampered Chef Individual Brownie Pan lined with muffin cases to make square cakes (you can still use round cases as they settle into the square holes).

Grate the apples (with skin still on) and discard the core (you might want to help your child with this or supervise).

Put the softened butter into a large mixing bowl and add the sugar. Cream together with a wooden spoon or spatula.

Add the eggs one at a time, mixing each one in well.

Fold in the flour and the dessicated coconut.

Stir in the apples, then using a scoop, spoon the mixture evenly into the paper cases.

Bake in the centre of the oven for 20 minues until the tops of the muffins are springy.

Remove from the oven and set aside to cool in the muffin pan, before putting on a cooling rack to cool completely.

Meanwhile, for the topping – put the icing sugar into a bowl and gradually add the apple juice until the mixtue resembles a thin paste.

Add the shredded coconut so that the mixture is thick but still soft. You can add more apple juice a drop at a time if needed.

When the cakes are cool. Add a teaspoon of the coconut icing mixture to each cake and spread to the outside of the paper case.

Allow to set and when ready to eat – enjoy!

For more tasty recipes, head over to HoniesKitchen (in the catgegory cloud or in the header). You can also search for cooking with kids for some easy and sometimes healthy recipies.


About HonieMummy (HonieBuk)

Vegan Mama. Organic Gardener. Guider. Admin for Veganuary and run my own Plant Based /Dairy Free page. Mum to 3, Wife to 1. Allotment holder and growing from home. Currently trying 'Back to Eden' method and studying a Diploma in Organic Gardening. Guide Leader and all round Super Woman (well trying to be) 😁🌱
This entry was posted in baking, cooking with kids, Foodies100, Honie's Kitchen, Parenting, Vegetarian Recipe and tagged , , , , , , , , , . Bookmark the permalink.

I love comments and appreciate your feedback - share the love here!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s