These scrumptious little cakes
are filled with nutty, toasted coconut and topped with even more
shredded coconut that's been dyed a festive spring green.
Total Time:
Prep:
Level:
Easy
Yield:
2 dozen
Ingredients
Cake
- 2 c. packed sweetened shredded coconut
- 1¼ c. butter
- 1½ c. sugar
- 5 large eggs
- 1¼ tsp. vanilla extract
- 2½ c. all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. whole milk
Frosting
- 8 oz. cream cheese
- ½ c. butter
- 1 c. confectioners’ sugar
- ¼ tsp. vanilla extract
- 1 pinch salt
- 2 drop Green food coloring
Directions
- Preheat oven to 375 degrees F. Line cookie sheet with foil. Arrange cupcake liners in two 12-cup muffin pans.
- Spread 1 cup packed coconut on prepared cookie sheet and toast 5 to 10 minutes or until golden brown, stirring occasionally. Let cool.
- For cake: In large bowl, sift together flour, baking powder, baking soda, and salt; set aside. In another large bowl, with mixer on medium-high speed, beat butter and sugar until creamy. Beat in eggs one at a time, then vanilla. Reduce speed to low. Gradually beat in flour mixture and milk, alternating and scraping down side of bowl occasionally. Fold in toasted coconut.
- Spoon scant 1/4 cup batter into each muffin-pan cup. Bake 15 to 18 minutes or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.
- For frosting: With mixer on medium speed, beat cream cheese, butter, confectioners' sugar, vanilla, and salt until fluffy and well combined. Spread on cooled cupcakes.
- In shallow medium bowl, toss remaining 1 cup coconut with food coloring until evenly tinted. Press frosted surface of cupcakes into coconut. Frosted cupcakes can be refrigerated up to 3 days (allow to come to room temperature before serving).
