The folks over at CrazyForCrust went crazy with coconut. The cupcakes have THREE layers of coconut, and each layer has its own slight variation of coconut flavor. As a prior coconut-hater, I’d like to interject with some advice of my own: Use good quality coconut products and everyone will enjoy your cupcakes.
Triple Coconut Cupcakes
2. The filling. Before baking, you mix some coconut and sweetened condensed milk and drop tablespoons in the batter. It bakes into the cupcake and is a delicious coconut filling!
3. The frosting. OMG the frosting. A buttercream made with coconut milk, coconut extract and toped with lightly toasted coconut.
Yield: 24 cupcakes
For the Cupcakes
- 2 cups sweetened flaked coconut, toasted (see note)
- 1/2 cup sweetened condensed milk (from a 14 ounce can)
- 1 box yellow cake mix
- 1 1/4 cups coconut milk (see note)
- 1/3 cup vegetable oil
- 3 eggs
For the Frosting
- 1 stick (8 tablespoons) butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 2-3 tablespoons coconut milk
- 1 cup toasted coconut (see note)
- Preheat oven to 350 degrees. Line a cupcake pan with liners (24 cupcakes).
- Stir together 2 cups coconut and sweetened condensed milk in a medium bowl. Set aside.
- Mix cake mix, coconut milk, oil and eggs with a hand mixer on low for 30 seconds, then on medium for 2 minutes. Divide batter evenly in the cupcake pans (about 3/4 full). Scoop 1 tablespoon of the coconut mixture onto the top of each cupcake.
- Bake 15-18 minutes until the cupcake springs back when touched. Cool completely before frosting.
- To make the frosting, beat butter with a mixer until smooth. Slowly beat in powdered sugar and mix until crumbly. Add coconut extract and 2 tablespoons milk and mix until smooth. If needed, add another tablespoon of milk to reach desired consistency. (I used 3 tablespoons).
- Frost cupcakes with a spatula or a pastry bag. Top generously with toasted coconut.
To toast coconut: place on a baking sheet and bake at 350, stirring pan often, for a few minutes. Alternately, you can put it in a frying pan and cook over medium heat for a few minutes, stirring often. Do NOT walk away from the stove. It cooks fast and burns faster!
On Coconut Milk: I like to use the coconut milk that comes in a box or in the dairy section near the almond milk. I do not like using the canned coconut you find in the international aisle, the boxed kind tastes better!
Recipe adapted from a Betty Crocker Cake Magazine