These divine coconut cupcakes put all other coconut cupcakes to shame.
In light of that, the cupcake itself is surprisingly light in texture compared to other coconut cupcakes.
It is, in my humble opinion, the ultimate easy coconut cupcake recipe.
Simply Recipes / Michelle Becker
We recommend using full-fat coconut milk since using light coconut milk will diminish the flavor.
Beat the butter until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating for 30 seconds each.
Simply Recipes / Michelle Becker
Be sure to scrape down the sides after each egg to ensure even mixing.
Whisk together the flour, salt, and baking powder in a bowl.
Shake the can of coconut milk well.
Simply Recipes / Michelle Becker
In a separate bowl, stir together 1 cup of coconut milk and the vanilla.
Continue alternating with the wet and dry mixtures, ending with the dry.
Stop mixing once the ingredients become incorporated; do not over-mix!
Simply Recipes / Michelle Becker
Fold in the sweetened desiccated coconut.
Scoop the batter into the cupcake liners about 2/3 to 3/4 of the way full.
Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking.
Simply Recipes / Michelle Becker
Check with a toothpick to see if the cupcakes are done.
If the toothpick comes out of the cupcake clean, then they’re ready.
While the cupcakes are cooling, make the cream cheese frosting.
Simply Recipes / Michelle Becker
Beat the cream cheese for a minute.
Add the butter and beat an additional 3 minutes.
Scraped down the sides and bottom of the bowl.
Simply Recipes / Michelle Becker
Slowly add the powdered sugar, tasting as you go.
Add more sugar until you have reached the desired sweetness.
Fold in the coconut.
Simply Recipes / Michelle Becker
Spread the frosting onto the cooled cupcakes.
Sprinkle on a bit of extra shredded coconut on top to serve.
Simply Recipes / Michelle Becker
Simply Recipes / Michelle Becker
Simply Recipes / Michelle Becker
