COCONUT ICING RECIPES
COCONUT CAKE RECIPES | BBC GOOD FOOD
Get a taste of the tropics with our tasty coconut cakes. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more.
Provided by Good Food team
Number Of Ingredients 1
COCONUT CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories dessert
Total Time 2 hours 5 minutes
Prep Time 1 hours 0 minutes
Cook Time 35 minutes
Yield 18 to 20 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate 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 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
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- Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
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COCONUT CUPCAKES RECIPE | BBC GOOD FOOD
Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 388 calories per serving
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Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 388 calories per serving
- The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.
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PAULA DEEN'S JAMIE'S COCONUT CAKE RECIPE - FOOD.COM
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- Cover loosely and refrigerate for three days (if you can stand it that long!).
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- Frost the cupcakes and sprinkle with the remaining coconut.
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