Calling all coconut lovers: These cupcakes get intense flavor from ground sweetened coconut and coconut milk in the batter, billowy seven-minute frosting spiked with coconut extract, and a garnish of unsweetened coconut flakes (available at natural-food stores). Be sure to buy only unsweetened coconut milk, not the sweeter varieties (such as Coco Lopez) used to make mixed drinks.
Ingredients
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup packed sweetened shredded coconut
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1⅓ cups sugar
- 2 large whole eggs plus 2 egg whites, room temperature
- 1½ teaspoons pure vanilla extract
- ¾ cup unsweetened coconut milk Seven-Minute Frosting (coconut variation)
- 1⅓ cups unsweetened flaked coconut, for garnish (optional)
How to Make It
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Gradually beat in whole eggs, whites, and vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread a generous dome of frosting onto each cupcake, and, if desired, garnish with flaked coconut (press gently to adhere). Cupcakes are best eaten the day they’re frosted; store at room temperature until ready to serve.
