Author Notes
It was an extremely rainy day in Brooklyn and all I wanted was for summer to arrive. Along with mango and pineapple, coconut makes me think of summer. I wanted to incorporate coconut both into the cupcake and the frosting and make it come together decadently. By adding almond extract to the cupcake, it really enhanced the flavors. The frosting was sweet and delicious and the cupcake tasted exactly like summer! —Leah Mansback
Ingredients
- Cupcakes
-
5 1/2 tablespoons
Room temp unsalted butter
-
1/4 + 1/8 cups
Coconut oil
-
3
Eggs
-
1 teaspoon
Almond extract
-
1 teaspoon
Vanilla extract
-
2 cups
All purpose flour
-
1 cup
Whole wheat flour
-
2 cups
Sugar
-
1/2 teaspoon
Baking powder
-
1/2 teaspoon
Baking soda
-
1/4 teaspoon
Salt
-
3/4 cup
Heavy cream
-
1/2 cup
Toasted sweetened coconut
- Coconut Chocolate Buttercream Frosting
-
3 cups
Confectioners sugar
-
1 cup
Unsalted butter
-
1 teaspoon
Almond extract
-
2 tablespoons
Heavy cream
-
1/4 cup
Melted chocolate
-
1/4 cup
Toasted coconut
Directions
-
Preheat oven to 350 degrees.
-
Line a muffin tin with paper liners.
-
In a large bowl, beat together the butter, coconut oil and sugar.
-
Beat in the eggs.
-
Add the almond extract and vanilla.
-
In another bowl, mix together the flour, baking power, baking soda and salt.
-
Add the dry ingredients and the heavy cream to the wet ingredients.
-
Fold in the ½ C of the toasted coconut.
-
Bake for 25 minutes or until a knife comes out clean.
-
For the frosting, mix together the sugar and butter.
-
Add the almond extract and heavy cream until nice and smooth.
-
Melt chocolate in microwave safe bowl and microwave at 1 minute to 1 minute and 30 second increments.
-
Mix the chocolate into the buttercream.
-
Frost the cupcakes and sprinkle the 1/4 cup toasted coconut on top.
See what other Food52ers are saying.