Toasted Coconut Cupcakes

With a rich coconut flavour, these buttery cupcakes are coconut lover's dream!


Coconut Cupcakes
1 1/2 cups all purpose flour
3/4 tsp. salt
1 3/4 tsp baking powder
1 cup butter, unsalted, room temperature
1 cup sugar
1/2 cup coconut milk
2 eggs
1 tsp. almond extract or vanilla
1/2 cup shredded coconut (unsweetened or sweetened)

Coconut Cream Cheese Frosting
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter, room temperature (unsalted)
2 cups icing sugar, sifted
2 tbsp. coconut milk
2 tsp. lime juice
1 tsp. almond extract or vanilla
Pinch salt

1 1/4 cup shredded coconut, for finishing cupcakes (unsweetened or sweetened)


Coconut Cupcakes
Preheat oven to 350 degrees F. Grease standard 12 muffin tin or line with cupcake liners.

Sift flour, salt, baking powder into a medium bowl. Stir with a whisk to thoroughly combine dry ingredients. Set aside.

Add almond extract to coconut milk and stir to combine. Set aside.

With electric beaters, cream butter and sugar on high speed until light and fluffy, scraping down sides of bowl, as needed. Add eggs one at a time, beating after each addition. Continue to beat until light and fluffy, about 2 minutes.

Add flour mixture and coconut milk mixture in 3 additions, beating after each addition. Scrape down sides of bowl so batter is evenly mixed. Fold in shredded coconut.

Using 2 spoons or an ice cream scoop, fill muffin cups evenly, about 3/4 full.

Bake cupcakes in middle oven until tester comes out clean when inserted into the centre of the cupcakes or cakes gently spring back when touched, about 20 to 25 minutes.

Let cupcakes rest in pan for 5 to 10 minutes. Remove from pan and let cool completely before frosting.

Coconut Cream Cheese Frosting
With electric beaters, whip cream cheese until fluffy and smooth. Add butter and whip until thoroughly combined. Add icing sugar, coconut milk and almond extract. Beat until smooth. If frosting is too thick, thin with more coconut milk and if too thin, add more icing sugar until desired texture is achieved. (Amounts may vary depending on how soft the butter and the cream cheese are.) The frosting will firm up in the fridge. Makes about 2 cups.

Preheat oven to 350 degrees F.

Add shredded coconut to small baking sheet. Bake until fragrant and lightly golden brown, turning occasionally, about 5 to 8 minutes. Let cool.

Spread frosting generously on cupcakes and sprinkle with toasted coconut. (There may be a little extra frosting.)

Yield: 12 servings.