Coconut Cupcakes with Toasted Flakes recipe.

Coconut Cupcakes with Toasted Flakes

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 30 mins
  • Ready Time: 55 mins
  • Makes: 18

Toasted coconut tops swirls of frosting in this cute take on a Southern classic.

BAKING PAN ADVICE: 1. Shredded coconut burns easily. Be sure to toss and check flakes regularly while toasting. 2. Cupcakes can be made in advance and kept in the refrigerator for up to three days. Store cakes, icing, and flakes separately.

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COCONUT CUPCAKES WITH TOASTED FLAKES


Step 1

Preheat oven to 325°F. Take out 3 eggs from your refrigerator. Line up 18 cupcake cups on a baking sheet. Open can of coconut milk and reserve 1/3 cup (about 6 tablespoons) for step 5.

COCONUT CUPCAKES WITH TOASTED FLAKES


Step 2

Spread shredded coconut evenly on a baking sheet. Toast in the oven on the middle rack for 3 minutes, then toss with a spatula (some of it will start to brown). Bake for another 3 to 5 minutes, tossing once, until the coconut is golden brown. Remove from oven, toss again, and let cool on wire rack. Turn oven up to 350°F.

COCONUT CUPCAKES WITH TOASTED FLAKES


Step 3

In a large bowl, using an electric mixer, cream the butter (for cupcakes) and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix until *just* incorporated. Stir in the vanilla extract. In a medium bowl, sift together the flour, baking powder, and salt (for cupcakes). Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk until *just* combined.

COCONUT CUPCAKES WITH TOASTED FLAKES


Step 4

Divide batter evenly between the cupcake cups and bake 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

COCONUT CUPCAKES WITH TOASTED FLAKES


Step 5

Sift confectioner’s sugar over a small bowl and set aside. In a clean medium bowl, using an electric mixer or whisk, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy. Add reserved coconut milk and continue to mix. Slowly add confectioner’s sugar, then salt (for frosting), and continue to beat for an additional 3 to 5 minutes, until frosting comes together.

COCONUT CUPCAKES WITH TOASTED FLAKES


Step 6

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle with toasted shredded coconut.

COCONUT CUPCAKES WITH TOASTED FLAKES

Coconut Cupcakes with Toasted Flakes
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 30 mins
  • Ready Time: 55 mins
  • Makes: 18

For the Cake:

Ingredients

  • 8 tablespoon(s) Butter, Room Temperature
  • 1 Can Coconut Milk
  • 1 cup(s) Granulate Sugar
  • 1 teaspoon(s) Vanilla Extract
  • 2 1/3 cup(s) Flour
  • 2 teaspoon(s) Baking Powder
  • 3 Eggs

Instructions

  1. Preheat oven to 325°F.
  2. Line up 18 cupcake cups on a baking sheet.
  3. Open can of coconut milk and reserve 1/3 cup (about 6 tablespoons) for later.
  4. Spread shredded coconut evenly on a baking sheet.
  5. Toast in the oven on the middle rack for 3 minutes, then toss with a spatula (some of it will start to brown).
  6. Bake for another 3 to 5 minutes, tossing once, until the coconut is golden brown.
  7. Remove from oven, toss again, and let cool on wire rack.
  8. Turn oven up to 350°F.
  9. In a large bowl, using an electric mixer, cream the butter (for cupcakes) and granulated sugar until light and fluffy.
  10. Add the eggs, one at a time, and mix until *just* incorporated.
  11. Stir in the vanilla extract.
  12. In a medium bowl, sift together the flour, baking powder, and salt (for cupcakes).
  13. Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk until *just* combined.
  14. Divide batter evenly between the cupcake cups and bake 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
  15. Remove from the oven and allow to cool completely on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

For Frosting:

Ingredients

  • 1 1/2 cup(s) Coconut, Shredded
  • 12 tablespoon(s) Butter, Room Temperature
  • 2 1/2 cup(s) Confectioner's Sugar
  • 1/8 tablespoon(s) Salt

Instructions

  1. Sift confectioner’s sugar over a small bowl and set aside.
  2. In a clean medium bowl, using an electric mixer or whisk, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy.
  3. Add reserved coconut milk and continue to mix.
  4. Slowly add confectioner’s sugar, then salt (for frosting), and continue to beat for an additional 3 to 5 minutes, until frosting comes together.
  5. Frost cooled cupcakes using piping bag. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles.
  6. Follow a circular motion by starting from the outside and working inwards with frosting.
  7. Sprinkle with toasted shredded coconut.
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