I have had so many requests for recipes for coconut cupcakes and cakes, I am starting off the new year with one of your requests. I find that people dislike coconut or they are nuts about it. This recipe is for the coconut lovers!
1 2/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup sugar
3/4 cup light brown sugar
1/2 stick butter, melted and cooled
1 egg, room temperature
1 cup canned coconut milk
1 teaspoon coconut extract or flavor
1 teaspoon vanilla
1 cup of coconut, shredded, sweet
Pre heat oven to 350 degrees. Line tin with cupcake liners and set aside.
In a medium bowl, combine flour, baking soda and powder, granulated sugar and salt, whisk to combine. Set aside. Combine brown sugar and butter in your mixer. Add egg, coconut milk, and extracts to the brown sugar and butter mixture. Add the dry ingredients and blend well. Stir in shredded coconut. Fill cupcake liners about 2/3 full. Bake 19 minutes or until a cake tester is inserted and comes out clean.
Cool completely before frosting. Yields about 16 cupcakes.
Coconut Whip Cream Frosting:
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract or coconut flavor
1/2 cup powdered sugar
16 ounces of heavy whipping cream
Additional coconut for garnishing tops of cupcakes
In a chilled mixing bowl (minimum 25 minutes in refrigerator), combine cream cheese and extracts. Add powdered sugar. Slowly pour in heavy whipping cream and mix until stiff peaks have formed. Pipe on the cupcakes and garnish with shredded coconut. Enjoy!