• Cooking Time:
  • Servings: 12
  • Preparation Time:


These are very yummy and moist and if you are into coconut you won't find any better.


  • Ingredients:
  • 1 1/2 c cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 3 large eggs
  • 6 oz. unsalted butter (room temperature)
  • 1 c sugar
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon almond extract
  • 1/2 c buttermilk
  • 8 oz. sweetened flake coconut


  • Heat oven to 375 degrees. Line cupcake tin with paper liners.
  • Sift the dry ingredients together in a medium mixing bowl, and set the bowl aside.
  • Break eggs into a small bowl, add vanilla and almond extract and whisk lightly and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (3-5 minutes). With the mixture running add the eggs, vanilla and almond extracts.
  • On low speed, add the flour mixture and buttermilk by alternating between 1 cupcake flour and 1/2 c buttermilk (make sure you start and end with flour).
  • Add half the coconut and mix until incorporated.
  • Fill each cupcake liner with batter using a spoon or ice-cream scoop. The batter will be thick and should almost reach the top of the tin.
  • Bake cupcakes for 25-30 minutes or until the tooth pick comes out clean from the center.
  • Remove cupcakes from oven and allow them to cool briefly in pan before transferring them on to a wire rack to completely cool for 45 minutes. Each cupcake will seem greasy.
  • Once cooled, generously frost them with the cream cheese frosting and sprinkle with remaining coconut.

Categories: Cupcakes  Dessert 
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