Coconut Cake Recipe For Cupcakes
by Alice Steventon
(England)
Yummy and moist!
This is a lovely coconut cake recipe I've adapted from an Ina Garten book, this would make a perfect thank you gift for your wedding party, guests or even a lovely gift for the bride and groom if your low on cash!
They also make gorgeous table settings with a guests name on top, or the perfect batter for a layer of cupcakes beneath your wedding cake!
This is one of my favorite things in the world to eat, so enjoy!
Coconut Cake Recipe For Cupcakes
Prep: 1 hr
Cooking: 35 mins
Serves: 18 - 20 Cupcakes
Ingredients
12oz butter, room temperature
14oz caster sugar
5 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
13oz plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
15oz shredded or dessicated coconut
For the frosting
1 lb cream cheese at room temperature
12oz butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 lb 8oz confectioner's sugar, sifted
Method
Preheat the oven to 160 degrees C/ 320 degrees F.
In the bowl, cream the margarine and sugar with a hand mixer on high speed until light and fluffy, about 5 minutes (you can use a wooden spoon if you don't have one or fancy a workout, just add another 5 minutes!).
With the mixer on low speed, add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a seperate bowl, sift together the flour, baking powder, baking soda and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 200g of coconut.
Line a cupcake pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, untill the tops are brown and a toothpick comes out clean.
Allow to cool for 15 minutes. Remove to a baking rack and leave to cool completely.
Meanwhile, make the frosting. In a bowl, cream together the cream cheese, margarine and vanilla and almond extracts. Add the icing sugar and blend until smooth.
Frost the cupcakes once cool, and sprinkle with the remaining coconut.
