- Cooking Time:
- Preparation Time:
- For the cakes: 2 1/2 sticks unsalted butter, room temperature
- 2 cups sugar
- 5 eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 8 ounces sweetened, shredded coconut
- For frosting: 1 lb. powdered sugar
- 4 oz. pineapple juice
- 1 Tbls pineapple liquor
- 1/4 cup crushed pineapple
- 3 1/2 sticks unsalted butter, cut into small pieces and chilled
- yellow food coloring
- maraschino cherries with stems attached
- drinking straws, cut into 1 1/2 inch lengths
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
- Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
- Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner just to the top with batter.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes.
- Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, beat sugar and 1 Tbls. liquor until light and smooth.
- In a small saucepan, bring juice to a boil.
- Add to the confectioners' sugar and beat on medium speed until fluffy.
- Add half butter and beat on medium high speed until light and fluffy. if desired add a few drops of yellow food coloring now.
- Fold in pineapple, add remaining butter and beat again on medium high speed until fluffy.
- Frost the cupcakes using a large star tip and a piping bag and sprinkle with the remaining coconut.
- Top with cerries and straws.
NotesI made these coconut cupcakes with pineapple buttercream for a Memorial Day weekend party. The little straws are meant to make them look like little frozen drinks, and they were a big hit!
The cake recipe is a slight adaptation of Ina Garten's recipe, as I found hers a little greasy once baked. I just cut a bit of the butter and it solved tat problem!
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