Coconuts.

I belong to a produce co-op. It is mostly local-grown produce. During this time of year, however, there IS no local produce, so they bring in produce from other places. I love the surprise factor when picking up my basket every Saturday; I never know what I am going to get. I often have to do research on how to cook/eat things. A cooking challenge. Just my cup-o-tea!

This week, we had a coconut in our basket. My husband lived in Brazil for two years and drank coconut milk almost every day, so he was so excited when I came home with one. He immediately ran to get his tools. I'm not a huge fan of fresh coconut milk, but this was super sweet and delish! Mmm!

And what's better than coconut cupcakes? Getting the meat out of the coconut can be a challenge, but these babies are worth it! This is my new favorite recipe. You should really try it!


COCONUT CUPCAKES (via the Barefoot Contessa & my friend, Kelly Moody)
3/4 lbs unsalted butter, room temperature
2 c. sugar
5 xl eggs at room temperature
1 1/2 tsp vanilla
1 1/2 tsp almond extract
 3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c.  buttermilk
14 oz sweetened, shredded coconut

Frosting:
1 lb cream cheese at room temperature
3/4 lbs unsalted butter, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 lbs powdered sugar

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 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, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

11 comments

  1. I wouldn't DARE try buying a coconut before this. You have inspired me.

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  2. This is great, Hannah! I love your graphics! You're so awesome! I wanna grow up and learn to design like you one day!

    And why have I developed an allergy to coconut recently? I've asked it to go away! :)

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  3. Thanks so much for the recipe! I've been wondering what to do with my coconut and now I have the perfect solution! :)

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  4. We do bountiful baskets too and we love it! Our coconut is still sitting on the counter untouched, but maybe we will crack it open tonight and try your recipe. Sounds yummy!

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  5. I didn't know what to make with my coconut. Maybe we will crack it open tomorrow (tonight is apple crisp with all those apples we can't get through!)

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  6. yum! I keep forgetting to sign up... and then today when I was ready and willing I found out they weren't doing it this weekend. BUMMER!

    Those cupcakes look so yummy!

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  7. i'm making these today...well maybe tomorrow.
    they look delish!

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  8. Is produce co-op the bountiful baskets? I've heard about that. Worth being a part of?
    Those cupcakes look delish!!

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  9. This comment has been removed by the author.

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