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Island Dream Cupcakes (Pineapple & Coconut)


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Member since 2008

Serves 12 | Prep Time | Cook Time 20

Ingredients

1 ¼ cups flour
1 teaspoon baking powder
Pinch of salt
7 tablespoons of butter, at room temperature
¾ cup of sugar
2 large eggs
2/3 cup of (full fat) coconut milk (not cream)
½ teaspoon vanilla
½ teaspoon coconut extract
1 recipe for Pineapple Frosting (see recipe)


In the summertime I love anything to do with coconut. To me coconut is a true summer staple. I make these cupcakes all the time and I hope all of you enjoy them as well.


1 ¼ cups flour


1 teaspoon baking powder


Pinch of salt


7 tablespoons of butter, at room temperature


¾ cup of sugar


2 large eggs


2/3 cup of (full fat) coconut milk (not cream)


½ teaspoon vanilla


½ teaspoon coconut extract


Heat the oven to 350F degrees. Line a cupcake pan with 12 liners, set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping the bowl after each addition. Add the flour mixture in 2 batches alternating with the milk. Add the vanilla and coconut extract.


Divide the batter among the liners. Bake until golden, about 20 minutes. Let cool in pan for a few minutes, and then transfer to a wire rack to cool completely.


*If coconut in the cake and the frosting is too much for you, you can omit the coconut in the frosting. Still just as good.*


Pineapple Frosting


3 tablespoons of meringue powder


½ cup of cold water


2 cups of sugar


¼ cup corn syrup


½ cup of water


½ cup of diced pineapple


2 cup of flaked coconut


Beat meringue powder and cold water until stiff, about 4 minutes. In a medium saucepan, mix the sugar, corn syrup, and water. Bring to boil and cool slightly. With the mixer on low speed, slowly add the syrup mixture to the meringue. Then beat on high for 4 minutes, until stiff and glossy. Fold in the pineapple. Place a generous amount of icing on cupcake and lightly press coconut to the icing. Store at room temperature.


Pairs Well With


Notes

In the summertime I love anything to do with coconut. To me coconut is a true summer staple. I make these cupcakes all the time and I hope all of you enjoy them as well.

*If coconut in the cake and the frosting is too much for you, you can omit the coconut in the frosting. Still just as good.*

sounds great...thank you!

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