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

triple-coconut-cupcakes-6-of-61. The cake. It’s a jazzed up box mix with coconut milk instead of water and coconut extract for a little punch.

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

Ingredients

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)

Instructions

  1. Preheat oven to 350 degrees. Line a cupcake pan with liners (24 cupcakes).
  2. Stir together 2 cups coconut and sweetened condensed milk in a medium bowl. Set aside.
  3. 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.
  4. Bake 15-18 minutes until the cupcake springs back when touched. Cool completely before frosting.
  5. 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).
  6. Frost cupcakes with a spatula or a pastry bag. Top generously with toasted coconut.

Notes

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

 

Print Friendly, PDF & Email