Coconut, Cupcakes

Coconut Cupcakes

With coconut leftover from last week’s shortbread, it seemed appropriate to finally share my Coconut Cupcake recipe.

Shredded in the cake batter and topping off each cupcake, coconut permeates these tasty treats. If you love coconut, you will love these cupcakes.

In my frosting, I use coconut fat from a can of coconut milk that has been kept in the refrigerator. This allows the fat to sit on top and be easily scooped out. You can use the remaining fat and coconut water however you like or you can omit this ingredient from the frosting altogether (in which case, you’ll have vanilla frosting that is topped with coconut).

Coconut Cupcakes 

yield: 24 cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 six-ounce containers vanilla yogurt (not greek)
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 4 eggs
  • 1 1/2 cups sweetened flaked coconut

Preheat oven to 325 degrees F. Line two cupcake/muffin tins with 24 cupcake liners.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In another large bowl, combine the yogurt, butter, sugar, and vanilla. Mix in the eggs, one at a time just until incorporated. Add the dry ingredients to the wet, and mix until it comes together.

Using a 1/4 cup measure or two large tablespoons, fill each cupcake liner and bake in the preheated oven for 15-18 minutes until a toothpick inserted in the center comes out clean.

Coconut Frosting and Assembly

  • 1 1/2 cups butter, softened to room temperature
  • 4 tbsp coconut fat from one can of chilled coconut milk, optional
  • 4 1/2 – 5 cups confectioner’s sugar
  • 1 tbsp vanilla
  • 1 cup sweetened, flaked coconut for decoration

Cream the butter and coconut fat on medium speed until light and fluffy, about 3-5 minutes. Add in roughly half of the confectioner’s sugar and the vanilla, creaming for an additional 2 minutes until fluffy. Add in remaining confectioner’s sugar gradually until desired consistency and sweetness is reached. Personally, I mix in about 4 1/2 cups total and whip the frosting to make it light and airy.

Frost the cupcakes  and decorate with additional sweetened coconut.



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