Guess what guys? I take a break in the fruit based desserts summerly and ice cream to share early cupcakes I've done in ages. When a friend who loves the coconut has a baby and want to give them something special, it does not seem much of an alternative right? I had my eye on this recipe for ages and could not wait for the baby to come so I could shower with soft, creamy coconut-y good. :)
There are some weeks when I attended the Big Summer Potluck pretty food blogger named Jackie cake made from the coconut layer the most spectacular for our big Friday potluck event night. It is actually a variation of the recipe Ina and I knew it would be a surefire success. It is a super-moist coconut frosted cake with cream cheese frosting that I added a bit of coconut extract that has shone the coconut flavor more.
With fluffy frosting stacked on white and coconut sprinkled on top of that, they emit almost angelic heavenly atmosphere do not you think? I also felt a snow look like this means that I will probably make these again around the holidays. Although there really was a time of year when the coconut is not to die?
PS I went to Seattle in recent days for a friend's wedding and to visit the sister and the family of Andy who live in the area. We went blackberry picking yesterday and took the pie more delicious juicy and ripe with culture this morning. I'll be sure to share in the coming days. Tomorrow we head to San Francisco for the rest of the week and I'm so excited. I have to get a lot of travel in everything possible right ??
- 1 and ½ unsalted butter sticks, room temperature
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoons pure vanilla extract
- 1½ cup flour (properly measured) any use
- ½ teaspoon baking powder
- ¼ teaspoon of baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 cup filled with sweet shredded coconut
- 1 8 oz cheese pack cream, at room temperature
- 1½ sticks unsalted butter, at room temperature
- 1 teaspoon coconut extract (optional, you can use vanilla instead.)
- 4-6 cups powdered sugar *
- additional coconut for watering.
- Preheat oven to 325 degrees F. Line 12 muffin tins with paper put liners- next to.
- In a large bowl, cream the butter and sugar until light and fluffy- about 5 minutes. Add eggs one at a time beating well between each addition, scraping bowl as needed. Add the vanilla extract and mix well.
- In another bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour mixture. Mix until the ingredients are incorporated, being careful not to over mix. Stir in coconut.
- Fill each ¾ cup of the batter. Bake for 20-25 minutes, until the tops are golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to wire racks to cool the rest of the way
- Cream butter and cream cheese together with an electric mixer. Add the extract. Add powdered sugar, one cup at a time until creamy. cupcakes to frost as desired and sprinkle with coconut.
adapted recipe from Ina Garten via Jackie Ourman