Coconut and Lime Cupcakes

Today’s recipe is a simple and yummy one for you guys who like to daydream about the Caribbean whilst the rain is pouring down… Luckily, we are blessed with sun today where I am. 😀

I chose to have a vanilla frosting on top of the muffins, but you can easily change that into a coconut frosting instead with adding coconut milk instead of ordinary whole milk. 😀

Coconut and Lime Cupcakes

Recipe (makes 12)


  • 150 ml granulated sugar
  • 125 g butter
  • 2 eggs
  • 1 tablespoon vanilla sugar
  • 2 teaspoons baking powder
  • 450 ml plain flour
  • 150 ml whole milk
  • 200 ml flaked coconut
  • zest of lime


  • 2 cups icing/confectioners’ sugar,  sifted
  • 80 g unsalted butter
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract with seeds



Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a  baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the flaked coconut and zest of lime until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15-20 minutes.

 Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.


Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.


Pipe the frosting on top of the cupcakes.

Coconut and Lime Cupcakes

Happy Baking Everyone! 😀





Mr. Croco’s Secret treat – Coconut peaks and Croco poem!

Mr. Croco is celebrating that his favourite blog has existed in 3 months! He has baked some delicious Coconut peaks to share with you guys and also written a short Croco poem! 😀


A green little man

A green little man loves to sit
under his beautiful coco…
and his name is Mr. Croco.

Nibbling on coconut peaks
which nobody else can beats!

Mr. Croco is a nice little man
but he doesn’t own a green van.

He enjoys to read the blog Sugar and Spice Baking
so he will gets some tips about how you create yummy treats
and what kind of ingredients you need to make delicious sweets.

The green little man…
who doesn’t got a tan
is happy with himself
even if doesn’t own a bookshelf with a sitting elf.

Instead, he’s got a sweet little treat
which he can eat under his beautiful coco
because he’s the handsome man with the name mr. Croco!”

Recipe (makes 16 coconut peaks) 

  • 25 gr butter
  • 1 egg
  • ½ dl caster sugar
  • 3 ½ dl coconut
  • 1 teaspoon vanilla extract

Preheat the oven to 175 degrees C.

Melt the butter.

In a bowl stir egg, vanilla extract and caster sugar.

Add the coconut and butter and mix it until just incorporated.

Click out peaks on a baking sheet.

Bake in the middle of the oven for about 10 minutes.

You can store the coconut peaks in the fridge or in the freezer.

Happy Croco Baking! 😀

Pineapple Coconut Crumble Pie

I was in the supermarket and saw that they had reduced the price on the pineapples. I was thinking about what I could do with them. One of my favourite cocktails is Piña Colada and I had it as an inspiration when making my Pineapple Coconut Crumble Pie (without the Malibu). 😛 😀


1 dl = 100 ml
Amount: 1 deciliter (dl)
Equals: 0.40 cups Metric (cup mtr)

Recipe (makes 4-6 portions)

  • 2 pineapples
  • 1 ½ tablespoons caster sugar
  • 3 tablespoons coconut

Crumble dough 

  • 2 dl plain flour
  • 1 teaspoon vanilla extract
  • 3 tablespoons caster sugar
  • 75 gr butter or margarine
  • 1 dl coconut

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Grease a pie plate.

Peel the pineapples and cut the fresh fruit into smaller pieces.

Thereafter, place them into the pie plate.

Sprinkle the pineapples with caster sugar and coconut.

Put flour, vanilla extract, caster sugar, coconut and butter into a bowl.

Work all together until you get a smooth and firm dough.

Sprinkle the crumble dough over the pineapples.

Bake the pie in the middle of the oven for 20 minutes.

Let it cool a bit before being served.

Happy Pineapple Coconut Crumble Pie! 😀