A family that bakes together … always enjoys each other! We put dates on the calendar to bake cookies, whip up a birthday cake, and teach the little ones how to measure and decorate.
A recent trip to Hawaii has us all craving coconut. This Easter, we’re skipping the coconut-covered lamb cake in favor of triple coconut cupcakes.
The cupcakes start with a simple creamed butter batter flavored with unsweetened coconut milk and shredded coconut. Canned coconut milk designed for cooking (rather than the more watery coconut milk for drinking) makes the richest cakes. Unsweetened shredded coconut adds texture to the cupcakes. Look for it in the baking aisle of large supermarkets, Middle Eastern markets, and Asian markets. It also can be ordered online from Bob’s Red Mill. If you can only find sweetened coconut flakes, no worries; simply reduce the sugar in the recipe by 1 or 2 tablespoons.
I like to pile velvety buttercream frosting high on the cupcakes. Beating in a little coconut milk and vanilla adds flavor to butter and powdered sugar. Use a pastry bag fitted with a star tip to swirl the frosting on the cooled cupcakes.
Even the garnish stars coconut: candied crispy coconut. We scarf down pricey snack bags of sweetened coconut flakes sitting on Hawaii’s beautiful beaches. At home, we make bowls full of chef Sheldon Simeon’s rendition. For ease, I order Bob’s Red Mill’s unsweetened coconut flakes online rather than preparing fresh coconut flakes. Use the candied flakes on the cupcakes or sprinkled over yogurt, granola, or fresh fruit. I like to press the flakes into the top of the brownie batter just before baking. The candied coconut makes a welcome crunchy addition when sprinkled over grilled fish fillets topped with a spicy, fruity salsa.
- Crack eggs, one at a time, into small bowls to remove any random shells.
- No finger-licking once you introduce the raw eggs.
- Keep fingers away from the rotating blades of the mixer.
- Cupcakes are very hot when removed from the oven and will stay hot for quite a while.
Triple Coconut Cupcakes
Makes 12- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened canned coconut milk (shake can well before measuring)
- 1/2 cup unsweetened shredded coconut
- Coconut buttercream frosting, see recipe
- Candied coconut, see recipe
Beat butter in a large bowl of an electric mixer (fitted with the paddle if that is an option) on high until light. Gradually beat in sugar until light and creamy. One at a time, beat in eggs and vanilla. Alternately beat the coconut milk and flour mixture into the butter mixture until incorporated. Gently fold in shredded coconut.
Evenly divide the batter among the prepared muffin cups (they will be nearly full). Tap the pan to release any air bubbles. Bake until a skewer inserted in the center is withdrawn clean, 20 to 22 minutes. Let cool in pan on a wire rack for 5 minutes. Remove cupcakes from tin to wire rack to cool completely. (Cupcakes can be baked up to 1 day in advance; store in a tightly covered container.)
Shortly before serving, top each cupcake with a generous swirl of coconut frosting. Garnish with candied coconut. Serve at room temperature.
Coconut Buttercream Frosting
Makes 2 generous cups- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 cups (16 ounces) confectioner’s sugar, sifted
- 1/4 cup unsweetened canned coconut milk
- 1 teaspoon pure vanilla extract
- Pinch salt
Candied Coconut Flakes
Makes about 4 cups- 1/2 cup light agave syrup
- 1 tablespoon canola or safflower oil
- 1 teaspoon pure vanilla extract
- 4 cups (10 ounces) unsweetened, unsulfured coconut flakes (see Note)
- Coarse (kosher) salt, for sprinkling
Mix syrup, oil, and vanilla in the bottom of a large bowl. Add coconut flakes and toss to coat flakes evenly with the syrup mixture. Spread the mixture over the prepared baking sheet. Sprinkle lightly with salt.
Bake, stirring the mixture a few times, until flakes are golden brown, 14 to 18 minutes. Let it cool completely on a wire rack, stirring occasionally as it cools. Store in a covered tin or wrapped in foil for several days.
Note: Bob’s Red Mill sells a 10-ounce package of unsweetened, unsulfured coconut flakes.
