½cup(113 g or 1 stick) unsalted butter, room temperature
¾cup(150 g) granulated sugar
2large eggs, room temperature
1teaspoonpure vanilla extract
1cup(240 ml) full fat canned coconut milk, well shaken
½cup(50 g) unsweetened desiccated coconut, (see notes)
Coconut Buttercream
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups(300 g) confectioners' sugar, sifted
1 ½teaspoonspure vanilla extract
Pinchkosher salt
3-4tablespoons(45-60 ml) full fat canned coconut milk, well shaken
Toasted coconut, for garnish
Instructions
Coconut Cupcakes
Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a larger bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla and mix for 30 seconds.
Mix in one-third of the flour mixture on low speed, followed by half of the coconut milk. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk. Beat in the remaining flour mixture until just combined. Gently fold in the coconut.
Fill the cupcake liners about ¾ of the way, then bake for 18 to 22 minutes, until a toothpick inserted comes out clean or with just a few crumbs. Place cupcakes on a cooling rack and cool completely before frosting.
Coconut Buttercream Frosting
In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy and pale yellow, about 5 minutes.
With the mixer on low speed, gradually sift in the confectioners' sugar until completely incorporated.
With the mixer on medium speed, add the extracts and salt, and beat for a minute, until fluffy. Add coconut milk until desired consistency and taste is reached.
Transfer the buttercream to a frosting bag fitted with a star tip and pipe on to cooled cupcakes. Garnish with toasted coconut and serve.
Notes
Desiccated coconut is superfine shredded coconut that is usually unsweetened. If you can't find desiccated coconut, I suggest using Let's Do Organic unsweetened shredded coconut, which is pretty finely shredded, or you can use regular shredded coconut in this recipe.Coconut milk is used in this recipe. I suggest full-fat, canned coconut milk for the best flavor. Make sure to shake it up before using!Store coconut cupcakes in an airtight container at room temperature for up to 5 days.Freeze coconut cupcakes unfrosted and completely cooled in an airtight container or wrapped in plastic wrap. Cupcakes will keep for up to 1 month. Defrost in the refrigerator before frosting.