This weekend I planned on bringing some cupcakes to a friends house for a BBQ. Adults and kids alike, everyone loves cupcakes. I consulted my 5-year-old son as to what type of cupcakes we should bring – his quick reply was “coconut!”
I did some searching, and came across a fabulous coconut cake recipe that I adapted for cupcakes.
- 2 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter
- 4 large eggs, separated
- 1 cup buttermilk
- 1 cup canned sweetened cream of coconut
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 8-ounce package cream cheese, at room temperature
- 1 stick butter, at room temperature
- 4-5 cups powdered sugar
- 1/2 cup canned sweetened cream of coconut
- 1 1/2 cups sweetened shredded coconut
- 1 teaspoon coconut extract
- Preheat oven to 350°F. Line cupcake pans with liners. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter. Place batter in the cupcake liners, about 3/4 full.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on rack 10 minutes. Take cakes out of pan and cool completely.
- While the cakes are baking, prepare the frosting. Using an electric mixer, beat the cream cheese and butter together until mixed. Add the cream of coconut, the coconut extract, and the powdered sugar. Mix until frosting comes together.
- Using piping bag, frost cupcakes. While the frosting is still wet, dip/roll in coconut.
Recipe adapted from Broma Bakery: http://www.bromabakery.com/2010/10/best-coconut-cake-in-world.html
Here is how I frosted the cupcakes. It goes much quicker when using a piping bag, and larger tip, especially when this recipe makes nearly 36 cupcakes.. It doesn’t have to be perfect (mine never are), because you’ll be rolling the wet frosting into the coconut.