My mother makes the best coconut cake I have ever had. It’s rich, moist, fluffy and the white frosting smothered on top is perfection. She baked me a coconut cake for my 30th five months ago and I kid not, I have been thinking about it ever since.
Should I try to bake one?
No. I can’t bake.
Making a coconut cake from scratch is totally not the same as baking crescent rolls out of a tube or Betty Crocker chocolate cookies-those I can bake.
Coconut cake though?
I have been so consumed by it my unconscious self was greeted by an epiphany while I dreamt last night-that’s another story by the way. Pumped and driven from my dreams, I got out of bed determined to make my mothers coconut cake. I then realized I do not own any cake baking materials (pans) but I do own a cupcake sheet. Yes, coconut cupcakes.
Watch out world because these are amazing. Video and ingriendients below:
3 cups of all purpose of flour
2.5 sticks of unsalted butter
2 cups of sugar
1 cup of buttermilk (I used homemade for this recipe: melt butter and heat milk, mix 2 tablespoon of unsalted butter with 1 cup milk)
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
7 ounces of a bag of shredded coconut (half of a 14 ounce bag)
Cupcakes are not so until there’s frosting:
From scratch (easier than you know, trust me):
8 ounces of low fat cream cheese
2.25 sticks of unsalted butter
1.5 ounces of confectioners sugar (you can find this in the baking aisle at any grocer)
1/2 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Mix butter and sugar until smooth, mix (on low) in each egg one at a time until all mixed, add both extracts, keep mixing on low.
Mix baking power, baking soda, salt and flour in separate bowl.
The next thing you’re going to do is : 1. Pay attention 2. Take butter milk and flour mix and pour (alternating them) into mixer bowl with cake mix. What this means is while the cake mix is in mixer, take flour and pour 1 cup into mixer. Then take butter milk and pour 1/3 into mixer. You will continue alternating until flour and buttermilk are all used up.
When it is all mixed at the coconut.
Full paper cups with cake mix and stick in oven. Bake at 375 for about 25 min.
Take cream cheese and butter and mix.
Add both extracts
Add confectioners sugar bit by bit as to jot make a mess and to make sure it all mixed well.
Frosting should look smooth.
Top cupcakes with frosting and sprinkle some coconut flakes. Enjoy!