Ingredients
½cupsweetened coconut,packed, shredded
1¾cupall-purpose flour,or cake flour
2tspbaking powder
½tspsalt
¾cupbutter,softened, 1½ sticks
1⅓cupsgranulated sugar
2large whole eggs,room temperature
2large egg whites,room temperature
1½tspvanilla extract
¾cupcoconut milk,unsweetened
sweetened coconut,shredded, for garnish, optional
½cupbutter,softened
4cupspowdered sugar
¼cupcoconut milk,unsweetened
1tspcoconut extract,or imitation coconut extract
Preparation
Combine the butter, powdered sugar, coconut milk, and coconut extract in a large mixing bowl.
Using an electric mixer, whip the ingredients together until smooth and fluffy. Set aside.
Preheat the oven to 350 degrees F.
Pulse the coconut in a food processor until finely ground.
In a mixing bowl, whisk together the flour, baking powder, salt, and ground coconut. Set aside.
With an electric hand mixer set on medium-high speed, cream together the butter and sugar for about 3 to 4 minutes, until light and fluffy.
Add in the whole eggs and egg whites, mixing after each addition. Stir in the vanilla.
With the mixer on low speed, add in the flour mixture, alternating with coconut milk in three separate batches, mixing until combined after each addition.
Divide the batter evenly among 20 paper-lined muffin cups, filling each cup about ⅔ full.
Bake in the oven for 19 to 20 minutes, rotating the muffin tins once halfway through baking until toothpick inserted in center comes out clean.
Allow the cupcakes to cool for several minutes, before removing from the tin to cool on a wire rack. Cool completely.
Frost with the coconut buttercream frosting, then garnish with additional shredded sweetened coconut/
Serve, and enjoy!
