Tired of coconut cupcake posers, I decided to develop a recipe that would rally in the flavor of coconut in a cupcake. This one uses coconut milk in place of milk and butter instead of oil, and has shredded coconut through and through giving it a divine taste that puts other coconut cupcakes to shame! In light of that, the cupcake itself is surprisingly light in texture compared to other coconut cupcakes. The coconut cream cheese frosting enhances the cupcake so each bite is just sweet and exotic, leaving whispers of flavor behind. It is, in my humble opinion, the ultimate coconut cupcake recipe. We recommend using full-fat coconut milk since using light coconut milk will diminish the flavor.
3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
3 eggs, room temperature
1 cup canned coconut milk (full fat is best)
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup sweetened desiccated coconut
For the Coconut Cream Cheese Frosting:
1/2 cup (1 stick) butter, room temperature
8 ounces (1 package) Philly cream cheese, room temperature
1/2 to 1 cup powdered sugar, sifted
1/4 cup sweetened desiccated coconut
Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not over-mix! Fold in the sweetened desiccated coconut. Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely. While the cupcakes are cooling, make the cream cheese frosting:
