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
5 1/2 tablespoons
Room temp unsalted butter
1/4 + 1/8 cups
All purpose flour
Whole wheat flour
Toasted sweetened coconut
Coconut Chocolate Buttercream Frosting
In This Recipe
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.