Thursday, May 26, 2011

Coconut Cream Cupcakes

Remember the bake sale for charity?
The fabulous one where me and other San Diego Food Bloggers raised $1,700 for the Share our Strength Foundation?

Well if you don't... read here. (But come right back!)

If you do, I'd like to share the recipe for the treat I made.
Coconut Cream Cupcakes with Toasted Coconut Cream Cheese Frosting.
Just saying it sounds decadent. 

This is one of my favorite desserts ever. My dear family friend, Judy, introduced my family and hers to this recipe in large cake form. O. M. G. It's so moist and the flavor is subtle enough to not make you sick of coconut but with enough coconut taste that you recognize it instantly. I knew it would be perfect as a cupcake.

This was the first time I had tried this recipe. I should have picked a recipe I was familiar with, but go big or go home, right? And besides, the cupcake only had to look good, no one was eating it there. Haha Also, it's for charity, people will buy anything.

Well turns out it didn't matter. It was fantastic. Just ask this lady.

When she came by the table I had just cut up a cupcake for a sample because I was very confident they were amazing. I had lots of goodies in front of me and for all she knew I could have made the cookies to my right. She picked up a sample, popped it in her mouth and "MMMMmmmmmm. OOooo. Wow!" And as she picked the first one up, right before she walked away with it, she stopped and said "Nope, gatta have two."

I waited til she walked away to sport my super goofy giant grin.
I hope enjoy as much as she did.

"Judy's" Coconut Cream Cupcakes with Toasted Coconut Cream Cheese Frosting
Adapted from Bon Appetit magazine

Cupcakes - 
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lopez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
4 cups sweetened shredded coconut ( I always have more on hand)

2 8oz pkgs cream cheese
1/2  cup butter (1 stick) room temp
2 c pwdr sugar
1/2 c canned sweetened cream of coconut (like Coco Lopez* - usually found in the liquor section)
1 t vanilla
*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.


1. Preheat oven to 350°F. Line your cupcake pan with liners. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
2. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
3. Divide cake batter between the cups. Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. I'd check it at 15 to see how its doing. It should need a few more minutes. Cool cupcakes in the pan on rack for 10 minutes.
4. Keep the oven on so you can toast your coconut flakes. Lay them out of a cooking sheet. Toast for about 8 minutes turning once. The coconut should be just browning when you take them out.
5. While the cupcakes and coconut cools, lets make the frosting. Beat the cream cheese until fluffy, add butter to blend, add sugar, cream of coconut and vanilla - beat until well blended. Frost your cupcakes however you'd like cause they're just gonna get covered coconut flakes!

6. And viola! Coconut heaven! You're welcome.


p.s. I'll be gone until Monday. Have a very happy Memorial Day weekend folks!
p.p.s I'm having some SERIOUS issue with blogger and it's formatting. I apologize for all gaps and small font size. :0(

1 comment:

  1. AMY these look so good. I want to eat some right now! I think I'm having sugar withdrawls because everyone keeps blogging about desserts and I want to make every single thing I see!


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