Bakezilla: Pretty Girls Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Coconut Cupcakes

Posted: September 26, 2010 | Author: Bakezilla | Filed under: Bakezilla, Uncategorized | 2 Comments »

It seems that coconut is a controversial ingredient. I know several people who aren’t crazy for it, including at least 2 of our pretty girls and even my own mother. So perhaps this is a controversial statement. But here goes: I love coconut. Almond Joys are my favorite cheap candy, coconut frozen fruit bars are my favorite… I love it. Especially when it’s served sweet (ie macaroons), though I’m also partial to more savory (coconut milk curry…).

In that spirit, here are some coconut cupcakes I made, with all this leftover shredded sweetened coconut I had bought when it was on sale. The cake is like a plain old cake with a coconutty twist… which to me, was awesome.

  • 3 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup coconut milk
  • 8 large egg whites (I used the kind that comes in a carton, because it felt like a big waste to toss 8 yolks).
  • 1 1/4 cups shredded sweetened coconut
  • Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners, or grease them well to go paper-less; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.
  • Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes.  Cool.
  • I then frosted mine with regular chocolate ganache, though the recipe called for a meringue frosting.  I also put some sweetened, shredded coconut on top for decoration.  If you’re a coconut fan like me, these are sure to please!

    It seems I accidentally deleted the pictures I took of these cupcakes.  Sorry!

    2 Comments on “Coconut Cupcakes”

    1. 1 Alyssa said at 8:04 am on September 30, 2010:

      I’m with you ‘zilla, coconut makes me happy. This sounds so delicious I might have to make them this weekend. How do we feel about toasting the coconut?

    2. 2 Bakezilla said at 7:40 am on October 1, 2010:

      I am salivating at the thought of toasting the coconut. Let me know how that goes!

    Leave a Reply

    Johanna: The Improviser

    Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

    Alyssa: The Triple Threat

    Can do it all. And modest to boot.

    Bakezilla: We Use Mixers Too

    She likes to bake. Actually, baking is the only thing she does. It's a passion.

    Rita: The Kosher Chick

    Restrictions have nothing on her.