Southern Coconut Cupcakes

I saw a recipe on ABC’s “The Chew” recently for a southern style coconut cake by chef Carla Hall. It was a sloppy layer cake that looked insanely delightful and I wanted to re-create it in a healthy manner.

I decided on cupcakes because I’m low on sweetener at the moment and I didn’t want to make a whole cake. This recipe only makes six cupcakes, so if you want to do a full layer cake, I’d quadruple the recipe.

This is a really interesting recipe that is absolutely delicious. I never thought of using sour cream as a frosting in a coconut cake recipe, but it really gives the cake a wonderful “twang” that really makes it tasty!

Southern Coconut Cupcakes


Makes 6 cupcakes.


  • 3/4 C almond flour
  • 1/4 C coconut flour
  • 1 scoop vanilla or unflavored whey protein powder (I use Jay Robb)
  • 1/3 C your choice of sweetener (I used Swerve)
  • 2 T melted coconut oil
  • 3 T butter, softened
  • 2 eggs
  • 1/4 C water
  • 3 T unsweetened shredded coconut flakes
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • Frosting:
  • 1/2 C sour cream
  • 1 3/4 C unsweetened shredded coconut
  • 1 tsp. vanilla extract
  • 1 1/4 C sweetener of your choice*
  • *(I used Ideal– a light granular mixture like Ideal or Stevia in the Raw is perfect, as is a powdered sweetener. If you use something with large granules, the granules may not completely dissolve.)


  1. Preheat oven to 350 and line 6 wells in a cupcake pan with a paper liner or grease.
  2. In a medium bowl, cream together the butter, coconut oil, vanilla extract and sweetener until smooth.
  3. Add in the eggs and beat until smooth.
  4. Add in almond and coconut flour, whey protein, salt and baking powder and beat.
  5. Add in the water and continue to beat until smooth. If the mixture is too thick, add water one tablespoon at a time until it is the consistency of pound cake batter.
  6. Stir in the coconut and fill cupcake wells 3/4 full of batter. Bake on middle rack for about 15 minutes or until cupcakes are slightly golden around the edges.


While you are waiting for your cupcakes to cool completely, prepare the frosting. Using an electric mixer, beat together all frosting ingredients except the coconut. Make sure your sweetener is completely dissolved . Frost cooled cupcakes with mounds of frosting. I also cored the centers of my cupcakes with a small spoon so and filled that with frosting too. Let sit either in the refrigerator overnight or at room temperature for a couple of hours (if you are leery of food safety, use the refrigerator method). This will allow the sour cream to sink into the cake. ENJOY! ?

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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