I should start by saying I never eat what I bake. I sample it to know if I like it, but after I'm practically elbow deep in the batter and frosting I want nothing to do with the eating part. That being said- I had a hard time only eating one of these cupcakes. I'm not sure why I had never thought of coconut before, given that such a subtly unique flavor goes well with most fruit and chocolate. I have an idea of what coconut usually tastes like, and these did not meet my expectations ... this is not your average coconut cupcake. The coconut flavor was not at all overly sweet or artificial, like a coconut cream pie or candy. The real flakes in the batter give it texture while keeping a moist, buttery, crumby cake. They were absolutely delicious! Again I opted with a cream cheese frosting (can't ever go wrong with that) topped with toasted coconut for visual appeal and texture.
A friend of mine was coming into town from Bend and asked me to greet her with cupcakes when she drove in. She's a fellow baker, so I was posed with the question: "What does a baker make for a baker to impress them?" She is a close friend so I know her tastes and preferences, and I know that she loves coconut. So, it couldn't have been a better fit when a classmate gave me this cut-out magazine recipe earlier in the week. I always love recipe ideas and suggestions!
Overall, these cupcakes were so perfect! I was ecstatic about the way they came out, and I hope my friend will appreciate them as well. Note that in my revised recipe below, I used flaked coconut, although I would recommend shredded. The shredded might have produced a stronger coconut flavor and the bigger pieces might have added more texture to the cake. All in all, I would 100% recommend these!
Butter Coconut Cupcake:
4 sticks butter @ room temp.
2 c. sugar
4 large eggs
1.5 tsp vanilla extract
1 tsp almond extract
3 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. coconut milk
1 cup flaked/shredded unsweetened coconut
1)Cream the butter and sugar until light and fluffy
2)Add eggs one at a time, beating after each addition
3)Mix in extracts
4)In a separate bowl, combine flour, baking powder/soda, and salt
5)Add to butter mixture in batches, alternating with the coconut milk
6)Mix in coconut
7)Bake at 350 degrees for 17-25 minutes
Cream Cheese Frosting (different than the recipe for the Apple Cinnamon cupcakes, but just as good)
8 oz. cream cheese @ room temp.
1.5 sticks butter @room temp.
1.5 tsp vanilla extract
2.5 c. powdered sugar
1)Cream the cream cheese and butter
2)Add extract and powdered sugar
Toasted Coconut (to top the cupcakes when frosted)
1/3 c. flaked/shredded coconut
1) Spread the coconut on a cookie sheet
2)Bake at 350 degrees for 3-6 minutes until golden brown and lightly toasted
*Be careful! Coconut burns quickly
