I have been craving Coconut Cake for months! I mean, MONTHS! But, ironically, I don't know if I've ever tasted a coconut cake in my life. However, the words coconut & cake together left me salivating.
I finally gave up on the idea of going to a restaurant that I heard serves the best coconut cake, and decided I would whip something up myself. After much research, I decided to settle with some coconut cupcakes (because cupcakes are much easier to share, and who doesn't like a reason to go visit with friends)!
I settled on a recipe from Tender Crumb and was utterly impressed with these! Like, super in LOVE with them. I followed the directions explicitly, and they are just so delicious.
Oh, and I can't forget to mention that I used my dry milk to create the buttermilk. In case you have dry milk food storage you want to start digging into, here are the measurements for buttermilk: 1/3 cup dry milk mixed with 1 cup water. Then add a tablespoon of either lemon juice or vinegar and let it set for a few minutes.
Here is the recipe copied straight from Tender Crumb blog. However, these photos are from my very own kitchen!
Salivating yet?
Salivating yet?Coconut Cupcakes
adapted from The Barefoot Contessa Cookbook
makes 12-15 cupcakes
Cupcakes
6 oz (1 1/2 sticks) unsalted butter
1 cup sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
3/4 tsp almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
3 oz shredded sweetened coconut
toasted shredded coconut to top the cupcakes
Frosting
8 oz cream cheese at room temperature
6 oz unsalted butter at room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 lb powdered sugar, sifted
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the toasted coconut.
adapted from The Barefoot Contessa Cookbook
makes 12-15 cupcakes
Cupcakes
6 oz (1 1/2 sticks) unsalted butter
1 cup sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
3/4 tsp almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
3 oz shredded sweetened coconut
toasted shredded coconut to top the cupcakes
Frosting
8 oz cream cheese at room temperature
6 oz unsalted butter at room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 lb powdered sugar, sifted
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the toasted coconut.
