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    Coconut Milk Cupcakes With Coconut Cream

    Source of Recipe


    Recipe Introduction

    The coconut cake is surprisingly light and airy for a coconut cake. Very light. We were both quite shocked actually. But then again, most coconut cakes use oil and milk. We used butter and coconut milk. It seems like an obvious thing to do, but I've seen few recipes actually use the coconut milk. While the coconut came from a bag or a can, the pineapple really should be fresh for this cupcake; it just lightens the entire cake and pairs well with the coconutty cream cheese frosting.

    This recipe could easily be adapted to make a layer cake and is another one of those light and airy cakes perfect for the many picnics and potlucks that I'm sure you have coming with the warm weather.

    Recipe Link:

    3/4 cup of unsalted butter, room temperature
    1 1/4 cup of sugar
    3 eggs, room temperature
    1 cup of canned coconut milk
    1 teaspoon of vanilla extract
    2 1/4 cups of flour
    1 teaspoon of kosher salt
    1 teaspoon of baking powder
    1/2 - 3/4 cup of sweetened dessicated coconut

    What You'll Do...
    1) Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
    2) Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
    3) Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
    4) Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

    Coconut Cream Cheese Frosting and Pineapple
    What You'll Need...
    1/2 cup of butter (1 stick), room temperature
    8 oz of Philly cream cheese (1 package), room temperature
    1/2-1 cup of powdered
    1/4 cup of sweetened dessicated coconut
    1 pineapple

    What You'll Do...
    1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
    2) Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
    3) Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.

    This recipe originally created for my site Vanilla Garlic.




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