My husband: “This is the best cupcake I’ve ever eaten!”
Me: “Good, because you know I don’t like coconut and I made them for you anyway.”
Aren’t I a good wife to go through the trouble to make these time-intensive cupcakes, all the while knowing I probably wasn’t even going to eat one?! I think so…………
Well, as you may have guessed, I didn’t eat one. I think I ate two or three.
Wow, they had an intense coconut flavor, both from the cake, frosting and of course all those crunchy toasted flakes on top. It was an amazing contrast of texture and flavor in my mouth, from just one bite.
If you are a coconut lover, you will L-O-V-E this recipe!
Yes, I spelled out love. You know that means it’s gotta be good!
Mix together the butter, sugar and eggs until light and fluffy.
Coconut milk and vanilla. This is where the flavor’s at!
Fold in the coconut flakes gently and by golly please don’t overdo it either. Overbeating will give you tough cupcakes.
Nice silky coconut cream cheese frosting. Resist the urge to eat this straight with a spoon.
Okay, just one spoonful!
Here they are, some unassuming yellow cupcakes………until
The frosting and toasted coconut flakes take this cupcake to the next level!
I’m not sure what the next level is, but I’m assuming it’s waaaaay better than this level.
Coconut Cupcakes with Coconut Cream Cheese Frosting
adapted from simplyrecipes.com
3/4 cup of butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened coconut flakes
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1 ½ cup of powdered sugar
2 cups of sweetened coconut flakes, toasted to golden brown
2 T coconut milk
Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream until light and fluffy again, scraping down the sides halfway through to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom.
Slowly add the coconut milk and powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness. Spread onto cooled cupcakes. Sprinkle toasted coconut on top and serve.
Makes 20 cupcakes.