Ladies and Gentlemen, put down your Christmas cookies for a moment and make yourself these coconut cupcakes. I urge you, no, I beg you. The coconut on top looks like snow anyway, so they're actually perfect for any Winter celebration, Christmas or otherwise.
About a month ago, my Mom, my Grandma, and I made a journey to Ikea (2 ½ hours from our hometown), and during our Ladies Day out, we made a stop at an adorable cupcake shop. I was gobsmacked at the lovely amazingness that this shop had from adorable decor, to an expansive cupcake flavor menu. I was completely overwhelmed, and hastily decided to get their coconut cupcake. I even second-guessed my choice as I was ordering. Well, one bite into that cupcake and I was confident in my decision. Best cupcake ever. I've thought about, and mentioned that cupcake to my husband several times since then (you'd think I was deprived of sweets, or food, or something!). My obsession to re-create that cupcake led to the recipe I will share with you today. The shopping day cupcake will still hold a special place in my heart, not for the deliciousness that it brought to my day, but for how much I will cherish the time that my Mom, Grandma, and I sat in the car (buried in our Ikea treasures) in the parking lot of a Home Goods eating our cupcakes before we embarked on our next stop in our shopping journey. It's all about the memories, my friends. I will forever remember that special day whenever I make these coconut cupcakes.
Coconut Cupcakes with Coconut Buttercream
- Cook Time: 18 minutes
- Total Time: 18 minutes
- Yield: 24 cupcakes 1x
Ingredients
For the Cupcakes-
- 1 large egg plus 5 egg whites, room temperature
- ¾ cup cream of coconut (see note)
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 ¼ cups cake flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter, softened and cut into 12 pieces
- 2 cups sweetened shredded coconut
For the Coconut Buttercream
- 4 large egg whites
- 1 cup sugar
- pinch of salt
- 1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
- ¼ cup cream of coconut (see note)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes-
- Adjust rack to middle position and preheat oven to 325 degrees F. Line cupcake tins with cupcake liners. (Use paper or foil liners.Both worked well, but I like how the foil liners bake.)
- Whisk egg and egg whites together in a medium bowl. Add cream of coconut (make sure you have stirred it really well first!), water, vanilla, and coconut extract and whisk until all ingredients are thoroughly combined.
- Using a stand mixer fitted with the paddle attachment mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix for about 1 minute, until only pea-sized bits of butter remain. Add half of the egg mixture and beat on medium-high speed for about 1 minute until light and fluffy. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds. Scrape down bowl and give a final stir by-hand to make sure batter is of uniform consistency.
- Using an ice cream scoop, divide batter into prepared cupcake pans. Bake until toothpick inserted in middle of a cupcake comes out clean, about 18-20 minutes. Do not turn off the oven yet.
- Allow cupcakes to cool in the pans for only about 5 minutes, then remove to a wire rack to continue cooling.
- Spread shredded coconut on a rimmed baking sheet or a piece of aluminum foil, and toast until coconut is a mixture or golden brown and white, about 12-18 minutes. Keep a close eye on it, it will all of a sudden begin browning quickly, and you'll burn it if you're not careful. Allow toasted coconut to cool to room temperature.
For the Coconut Buttercream-
- Combine egg whites, sugar, and pinch of salt in a double boiler set over simmering water. Whisk constantly until mixture is opaque with a milky appearance and warm to the touch (120 degrees), 2-4 minutes.
- Using a stand mixer fitted with the whisk attachment, beat the egg mixture on high speed until it is glossy, and barely warm, about 7 minutes. Reduce speed to medium-high and whip in butter, 1 piece at a time, waiting a few seconds between additions. Add cream of coconut, coconut extract, and vanilla. Scrape down bowl, then beat at medium-high speed for 1 more minute.
- Using a piping bag with a large tip, or an ice-cream scoop (if you're going for the snowball look) frost the cupcakes with the coconut buttercream, then top the buttercream with the toasted coconut. It works well to spread the coconut in a wide,shallow bowl and turn the frosted cupcake upside-down and gently roll around in the coconut, or just sprinkle it on top.
- Enjoy!
Notes
Adapted from: Cook's Illustrated Baking Book by America's Test Kitchen
VERY IMPORTANT NOTE:
You MUST use Cream of Coconut. NOT coconut milk. NOT coconut oil.
Cream of coconut (Coco Lopez brand) can be found in a 15-ounce can on the alcoholic mixed drink aisle of your grocery store, or on the baking aisle at Super Target locations.
One 15-ounce can is enough to make both the cupcakes and the buttercream.
Cream of coconut tends to separate when left to sit for a while. Open the can carefully, and be sure to stir it very very well. Mine still had minor traces of lumps, but it did not affect the final result.
camilla baker
They look delicious! Most of my favourite memories are with family or friends and food, always with food :)
Sounds like a good day with your family
Karen
These look wonderful. Sadly, I'm the only one in my family who likes coconut (crazy, right?), but I'm saving this recipe and someday I'll make them for a party, or a bake sale, or SOMETHING.