• Cooking Time: 50 minutes
  • Servings: 18
  • Preparation Time: 30 minutes



  • Ingredients for Batter:
  • 1 (14-ounce) ca unsweetened coconut milk
  • 1 vanilla bean, split lengthwise
  • 1-3/4 cups all-purpose flour
  • 1/4 cup ground macadamia nuts
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 3 eggs
  • 1 cup flaked coconut, lightly toasted
  • Ingredients for Vanilla-Coconut Frosting:
  • 1 cup butter, softened
  • 1/3 cup of reserved reduced coconut milk
  • remaining vanilla seeds
  • 1/8 teaspoon salt
  • 2-1/2 cups powdered sugar


  • Directions for Batter:
  • 1. In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1-1/3 cups; cool. Meanwhile, preheat oven to 375 degrees. Line eighteen 2-1/2-inch muffin cups with paper liners; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean, set aside.
  • 2. In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.
  • 3. Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seed; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for frosting) to butter mixture, beating on low speed after each addition just until combined.
  • 4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.
  • 5. Pipe or spread Vanilla-Coconut Frosting on tops of cupcakes. Sprinkle with toasted coconut.
  • Directions for Vanilla-Coconut Frosting:
  • 1. In a large bowl beat 1 cup softened butter with an electric mixer on medium to high speed or 30 seconds. Beat in the remaining 1/3 cup reduced coconut milk, the remaining vanilla seeds, and 1/8 teaspoon salt. Gradually add 2-1/2 cups powdered sugar, beating until fluffy.
  • When purchasing vanilla beans, choose beans that look shiny, dark, plump, and moist. If you are fortunate enough to find beans with a fine white powder clinging to their exterior, choose them. The powder is vanilla, the secret to vanilla's flavor and these beans are the best of all.

Categories: Cupcakes  Frosting 

Website Credit: http://moogieland.blogspot.com/2011/01/voluptuous-vanilla-bean-coconut.html

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