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
1. The cake. Itâs 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:Â 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
- 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.
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