Coconut Cupcakes or Sheet Cake with Chai Frosting


Cooking Time

34 minutes



Serves Up To


Nutrition Information

Total Fat17g
Total Carbohydrates54g

The spices in the Chai Frosting pack a punch; start small and add to taste. To prepare this recipe as a sheet cake use a 13”x9” pan coated with cooking spray and reduce the bake time to 20 minutes. If you'd like to keep things dairy free, substitute a vegan butter for regular in the buttercream part of the recipe. For a more pronounced coconut flavor, add coconut extract.


  1. Preheat oven to 350°F.

  2. Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.

  3. In a separate bowl combine the almondmilk, oil and extract, if using.

  4. Add wet ingredients to dry; stir just until combined. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.

  5. Bake 22 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes. Remove to a wire rack to cool completely.

  6. To prepare frosting. combine powdered sugar and spices. Add butter; beat until combined. Beat in almondmilk until smooth. Frost tops of cupcakes. Sprinkle with toasted coconut, if desired.

  7. Refrigerate leftovers.


  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • 1 cup Almond Breeze Almond Coconut Blend almondmilk
  • ½ cup canola or vegetable oil
  • 1 tsp. coconut extract; optional
  • 2 cups powdered sugar
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground cardamom
  • ½ cup unsalted butter; softened
  • 1 Tbsp. Almond Breeze Almond Coconut Blend almondmilk
  • Toasted coconut; optional

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