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)

Mum of two girls (16 & 9) and step-Mum to one boy (15). All of whom are bright, fun-loving, creative and musical and make me proud and despite his disability (CP) my step-son and family face challenges with a smile and the will to succeed. Love to travel (mainly US/Canada/Scotland), passionate about photography, music is a must, always in HoniesKitchen, love a bit of crafting and I'm learning to knit (maybe even crochet). I'm a networking junkie and of course there has to be time (quality time) with my amazing family! I like to Blog infrequently whenever it takes my fancy and I don't mind sharing my ups and downs, advice and querky ideas with you all. I will mostly post recipes and photos of food, family and travel. I love to review products that my family and me would use - I kinda consider it my 'duty' to let you all know if something is as good as it says on the tin and a 'must buy' product, that all families should know about. Find these in HonieLikes. If you like what you see, please tell me - I work hard at these things :o)
This entry was posted in baking, cooking with kids, Foodies100, Honie's Kitchen, Parenting, Vegetarian Recipe and tagged , , , , , , , , , . Bookmark the permalink.

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