Coconut Cream Cupcakes

September 10, 2010

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Another birthday for Miguel.  It feels like yesterday when I met him.  Actually, it wasn’t yesterday,  it was 32 years ago.  Thirty two coconut or carrot cakes later, he still requests one or the other each year.  This year he didn’t give any hints.  So, I made an executive decision and I went with the coconut.

Made a new cake recipe and my old standby frosting.  Thumbs up all the way around.  May have to stick with Rose’s coconut cake recipe as the critics highly approved!!

Heavenly Coconut Cake
adapted from Rose’s Heavenly Cakes
yield:   cupcakes

ingredients:
cake
3 large egg whites at room temperature
2/3 cup (5.3 oz.) canned cream of coconut
3/4 tsp. vanilla extract
3/4 tsp. coconut extract
1/2 cup minus 1 Tbls. superfine sugar
1/2 cup desiccated unsweetened coconut
2 cups cake flour, sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
8 Tbls. unsalted butter
1/2 cup toasted, sweetened coconut flakes

frosting:
8 oz. cream cheese, room temperature
4 Tbls. unsalted butter, room temperature
1/2 vanilla bean, seeds only
3-4 cups powdered sugar, sifted

instructions:
cake:
• line cupcake trays with liners.   preheat oven to 350*.
• toast the coconut on a parchment lined baking sheet for 8-10 minutes.  set aside.
• in a medium bowl, whisk the egg whites, 3 tablespoons of the cream of coconut, the vanilla, and the coconut extract just until combined.
• in the bowl of a food processor, process the sugar and the coconut until the coconut is powder.
• in the bowl of a standing mixer, fitted with the paddle, mix the coconut mixture, flour, baking powder, and salt on low speed, about 30 minutes.  add the butter and the remaining cream of coconut.  mix on low speed until the dry ingredients are moistened.  raise the speed to medium and beat about 2 minutes.
• gradually add the egg white mixture in two parts, beating for 30 seconds after each addition to incorporate the ingredients.  scrape the batter down on the sides of the bowl.
• fill each cupcake liner about two thirds full.
• bake for 15-22 minutes.  insert a toothpick in the center of one of the cupcakes.  if it comes out clean, they are done.
• let cool completely before frosting.

frosting:
• in the bowl of a standing mixer, beat butter and cream cheese until well incorporated. add the vanilla bean seeds, scraped from the pod.  add the powdered sugar, 1 cup at a time.  I like my frosting a little bit thicker.  Add your powdered sugar until you get the consistency that you desire.
• fill a pastry bag with the frosting and pipe cupcakes. sprinkle with toasted coconut.

{ 21 comments… read them below or add one }

1 Patricia Scarpin September 10, 2010 at 2:32 pm

Happy birthday to Miguel! Your oldest kid looks so much like him, Susan! :)Beautiful cupcakes – I do love anything coconut, like many Brazilians.

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2 The Urban Baker September 10, 2010 at 2:37 pm

Patricia – thank you so much for your lovely comments! My hubby LOVES coconut anything!! It is a staple in our house!

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3 cheryl September 10, 2010 at 2:40 pm

Miguel! I love it! Please wish a Happy Birthday to Miguel for me.

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4 Jessica - Sugar High September 10, 2010 at 3:00 pm

Happy Birthday Miguel!Your family is absolutely gorgeous!This recipe sounds wonderful, I adore coconut. :)

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5 Maria September 10, 2010 at 3:13 pm

Great treat for a birthday!

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6 Jennifurla September 10, 2010 at 3:23 pm

Happy Happy Joy Joy – looks soft, moist & fantastic!

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7 Kristen September 10, 2010 at 3:32 pm

What gorgeous cupcakes & a great birthday treat. That first photo is especially stunning!

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8 naomi September 10, 2010 at 3:58 pm

Ah, another baker after my heart. I love coconut anything. Great picture of your family.

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9 marla {family fresh cooking} September 10, 2010 at 4:51 pm

Happy b’day to your hubs!! That is such a cute photo of him & the kids. We love coconut cake, thanks for sharing one of your favorites with us.

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10 ♥peachkins♥ September 10, 2010 at 11:54 pm
11 Carolyn September 11, 2010 at 12:26 am

Great photo (of the cake, but also of the birthday boy and the kids!). Although I’d usually choose chocolate, I love coconut cake and I love carrot cake. Good choice!

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12 Kim September 11, 2010 at 1:50 am

These cupcakes are so pretty! I love coconut!

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13 Nicole@ The Dirty Oven September 11, 2010 at 1:59 am

Looks so good. I love coconut and anything with cream makes me happy!! Enjoy and celebrate with style.

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14 Bake Cupcakes September 11, 2010 at 12:22 pm

I’m asking for these for my birthday, and if I have to make them myself, well, so be it! We are coconut fiends in this household, thank you so much

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15 Jessica September 12, 2010 at 4:11 am

Happy birthday Miguel! Lovely cake…I’d have gone with the coconut too…yum!jessyburke88@gmail.com

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16 Angie's Recipes September 12, 2010 at 3:54 pm

A beautiful and delicious cupcake!Happy Birthday!

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17 Adrienne September 13, 2010 at 1:45 am

So sweet! And love the photo :)

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18 Eliana September 13, 2010 at 6:16 pm

What an awesome birthday treat :) I especially lov the flaked coconut on top of the cupcake.

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19 Nina Timm September 15, 2010 at 3:35 am

Oooo, I see you love cupcakes too!! Lovel seeing your blog, thx for visiting mine!!

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20 Matilda August 17, 2011 at 9:06 pm

Great cupcakes! Made them last night and I was wondering if I really needed to mix the dry ingredients together for 30 minutes? Or if that was a typo? The cup cakes turned out great mixing them only for about a minute but just wanted to confirm.

ps LOVE your blog!

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21 Susan August 18, 2011 at 8:33 am

Hi Matilda – sadly, I am a rule follower. Howerver it is so good to know that you made these, didn’t wait and they were perfect. I have to make a coconut cake for someone next week….I am going to make these and not wait the 30 minutes. Thanks for the tip!

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