So the word is out there…I am getting hitched! For all of you loyal viewers, I have to tell you about a BIG secret. I know I have been letting you in on a few secrets lately, including the one about the Egg nests, but this one is the biggest of them all. So read the next section very carefully!

This message may not be applicable for everyone reading this, and if thats the case for you, pass it on to a friend or family member that may need some great advice on how to propose to the love of their life. This top secret information that I am about to expose may change the lives of many fiancées to be. Last Saturday, I proposed to my soon-to-be wife Hannah on Mount Rainier mountain. We went snow shoeing for the day, and after I nearly died falling off a cliff, I stumbled out the very important question. I found a little nook nestled amongst some trees, where we went so I could “catch my breath”/propose to Hannah. Breathe in, breathe out. Did she just say yes?! Of course the Male Baker never comes empty handed to momentous occasions, so I promptly busted out a bottle of champagne, 2 crystal glasses, AND the best coconut cupcake she’d ever tasted! We celebrated in style. I used my trusted Baked book and got to baking the day before. The obvious adjustments I made were to add more coconut anywhere in the recipe that I could possibly fit in without ruining the entire batter. This was to prove that I knew her exceptionally well by using one of her favourite tastes everywhere that I could! So take this secret how you want to, but I gotta say that a baked good to celebrate an engagement definitely adds a special touch. So bake away and let me know how things go!

The Male Baker estimates that you will have 20 cupcakes to celebrate with!


For the cupcakes:

2 cups               Cake flour

½ cup               All-purpose flour
2 ¼ tsp             Baking powder
¼ tsp                 Baking soda
¼ tsp                 Kosher salt
6 tbsp                Unsalted butter, softened
½ cup               Shortening, at room temperature OR the same amount in butter
1 ½ cups          Sugar
1 tsp                   Pure vanilla extract
1                          Large egg
1 cup                 Ice water
2                         Large egg whites
¼ tsp                Cream of tartar
1 cup                 Shredded, sweetened coconut

For the coconut icing and coconut sprinkles:

½ cup               Unsalted butter, at room temperature (1 stick)

1 cup                 Cream cheese (1 stick)

2 ½ cups         Confectioners sugar

2 tsp                  Pure vanilla extract

1 ½ cups         Unsweetened coconut flakes

4 drops            Food coloring


  • Preheat the oven to 325°F (160°C). Line two 12-cup cupcake pans with paper liners.
  • Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.
  • In a large bowl, beat the butter and shortening (or just butter if that is what you have on hand like I did) together until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat until just combined. Turn the mixer to low.
  • Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, and then mix on low speed for a few more seconds.
  • In a clean bowl, beat the egg whites and cream of tartar until soft peaks form (I used a whisk and it took forever so I recommend using a beater). *Do not over-beat.
  • Gently fold the egg whites into the batter. Fold the shredded coconut into the batter.
  • Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
  • To make the icing, mix together the butter and the cream cheese for 2-3 minutes until light and fluffy. Add the confectioners sugar and vanilla and mix until incorporated.
  • Use a small ice cream scoop and place one dollop of icing on each cupcake and spread around.
  • Trick and Tip for coloured coconut flakes for the topping/presentation: Put the coconut flakes in a plastic bag and add 3-4 drops of whichever color of food coloring you would like. I chose yellow because it is my fiancée Hannah’s favourite colour! Sprinkle on top of each cupcake and propose on a mountain!