Coconut cakes and cupcakes make a great spring or summer dessert and dress up so nicely if you're serving them for a holiday, birthday or other special occasion.
Today I've converted my coconut cake recipe for this cupcake version. Fairly simply to make with ingredients most have on hand. If you don't have coconut extract you can substitute almond. You can also substitute the buttermilk, which not every keeps in stock, with heavy cream. Both are noted in the recipe.
My recipes are rather a combination of the Ina Garten and America's Test Kitchen recipes.
Ingredients (For 24 standard cupcakes)
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons coconut extra (or almond extract)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or heavy cream
14 ounces sweetened, shredded coconut
Cream Cheese Frosting (see recipe below)
Decorative sprinkles
Instructions
Preheat the oven to 325F degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and coconut (or almond) extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients, 1/3 at a time along with the buttermilk/cream, to the batter. Mix after each addition until just combined. Remove from mixer and fold in half of the coconut.
Line a muffin pan with paper liners. Fill each cup just slightly less than full distributing the batter between the 24 cups. Bake for 25 to 35 minutes, until the tops are golden brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with the below, sprinkle with the remaining coconut and optional decorative sprinkles.
Ingredients
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract (or almond extra)
1-1/2 pounds confectioners’ sugar, sifted
Instructions
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and coconut (or almond) extracts. Add the confectioners’ sugar one cup at a time and mix until smooth. Shown above, I pipe on the frosting but you can simply use a knife to spread it.
My recipes are rather a combination of the Ina Garten and America's Test Kitchen recipes.
Ingredients (For 24 standard cupcakes)
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons coconut extra (or almond extract)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or heavy cream
14 ounces sweetened, shredded coconut
Cream Cheese Frosting (see recipe below)
Decorative sprinkles
Instructions
Preheat the oven to 325F degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and coconut (or almond) extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients, 1/3 at a time along with the buttermilk/cream, to the batter. Mix after each addition until just combined. Remove from mixer and fold in half of the coconut.
Line a muffin pan with paper liners. Fill each cup just slightly less than full distributing the batter between the 24 cups. Bake for 25 to 35 minutes, until the tops are golden brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with the below, sprinkle with the remaining coconut and optional decorative sprinkles.
Cream Cheese Frosting
Ingredients
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract (or almond extra)
1-1/2 pounds confectioners’ sugar, sifted
Instructions
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and coconut (or almond) extracts. Add the confectioners’ sugar one cup at a time and mix until smooth. Shown above, I pipe on the frosting but you can simply use a knife to spread it.
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