Coconut Cupcakes (for Easter)

coconut cupcake

I could not resist experimenting with coconut cupcakes for Easter because my grandkids are coming and I know cupcakes will be the highlight of the weekend.  Here is the recipe for fabulous coconut cupcakes that makes enough to freeze extras for another occasion.  If you are going to freeze some,keep the cooked cupcakes and icing separate , then thaw and assemble when you are ready.

Coconut Cupcakes

makes about 33

2⅔ cups cake flour (such as Softasilk)
2¼ teaspoons baking powder
1/2 teaspoon salt
1 cup canned coconut milk
1½ teaspoons vanilla extract
1 teaspoon almond extract
2 sticks unsalted butter, softened
1¾ cups sugar
4 eggs, yolks and whites separated, at room temperature
1 cups sweetened shredded coconut

  1. Line muffins cups with paper liners.  Preheat the oven to 350 degrees.  In a medium-size bowl combine the flour, baking powder, and salt and mix well.  Set aside.
  2. Combine the coconut milk, vanilla and almond extracts and set aside.
  3. In a large bowl with an electric mixer cream the butter until very soft.  Gradually add 1 1/2 cups of the sugar and beat until light and creamy, about 3 minutes.  Add the yolks and beat until smooth and creamy.  Add the flour mixture in three parts alternating with the coconut milk in two parts.  Beat until very smooth. Gently stir in the coconut.
  4. In another large bowl beat the egg whites until soft peaks form.  Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form, but the mixture is not dry. Using a rubber spatula gently fold 1/4 of the egg whites into the batter, then gently fold in the remaining egg whites until they are evenly incorporated.
  5. Spoon batter into the muffin cups, filling 2/3 of the cup – no more. Bake 17 minutes, or until a tester inserted in the center of the cupcake comes out clean. Remove the individual cupcakes onto a wire rack, then repeat filling the pan with the remaining batter.   Let cupcakes cool completely before icing them.

The icing:

1 stick unsalted butter, very soft
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups confectioners’ sugar
1 1/2 cups (appx.) sweetened shredded coconut

  1. With an electric mixer beat the butter in a large bowl until very soft.  Add the cream cheese, vanilla, and almond extracts and beat until mixed.  Gradually add the sugar and beat until incorporated.
  2. Generally ice the cupcakes and cover the tops with coconut.

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