Author Notes
I started making coconut cupcakes about 6 or 7 years ago...from a box. And they were a favorite with my entire family. Once I started baking, they would still request those boxed cupcakes and it frustrated me. So I went on the quest for the perfect coconut cupcake and probably made 12-15 different recipes. Finally I found one that was published in Taste of Home that was close....but not quite. So, I tweaked it a bit came up with these....which are a slight variation, and are delish! —Ashley Scarpa
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Ingredients
- Coconut Cake
-
5
eggs, seperated
-
2 cups
sugar
-
1/2 cup
unsalted butter, softened
-
1/2 cup
vegetable oil
-
1/2 teaspoon
vanilla extract
-
1 1/4 teaspoons
coconut extract
-
1/4 teaspoon
almond extract
-
2 1/4 cups
cake flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/4 teaspoon
salt
-
1 cup
buttermilk
-
1 1/2 cups
shredded, sweetened coconut, chopped
-
1/4 teaspoon
cream of tartar
- Coconut Cream Cheese Frosting
-
16 ounces
cream cheese
-
2/3 cup
unsalted butter, softened
-
4 1/2 cups
confectioners' sugar
-
1 1/4 teaspoons
coconut extract
-
1/2 cup
shredded sweetened coconut
Directions
- Coconut Cake
-
Pre-heat oven to 325
-
Seperate the yokes from the egg whites into seperate bowl and allow to sit for 30-60 minutes at room temperature.
-
In a large mixing bowl, beat the sugar, butter and oil until it is light and fluffy.
-
Add the yokes, one at a time, making sure they are blended well before adding another.
-
Beat in the almond, vanilla and coconut extracts.
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In a seperate mixing bowl, sift together the cake flour, baking powder, baking soda and salt several times.
-
Slowly add the flour mixture to the wet ingredients 1/2 cup at a time, making sure the dry ingredients are blended well before the next addtion.
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Stir in the coconut
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Add the cream of tartar to the egg white and with hand held beaters or a whisk, whisk until stiff firm peaks form.
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Place the egg whites in the center of the batter and fold into the the batter until they are fully blended.
-
Scoop batter into cupcake liners and fill about 2/3
-
Bake for 18-22 minutes or until a knife inserted comes out mostly clean.
- Coconut Cream Cheese Frosting
-
In a mixing bowl with the paddle attachment beat the cream cheese and butter until smooth.
-
Add the confectioner's sugar and extract and beat until smooth.
-
Pipe and frost
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Top with shredded coconut
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