A quick, delectable fix for those coconut cravings.
You won't miss the frosting. I promise! :)
yields 2 dozen cupcakes
- 2 C all-purpose flour
- 3/4 C sugar
- 1/2 C butter melted and cooled
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 C coconut milk
- 1/2 tsp (small pinch) of salt
- 3 C dessicated coconut
- 2 C powdered sugar
- 2-3 tbsp coconut milk
- 1/8 tsp vanilla extract
Preheat oven to 350 degrees F
In a bowl, whisk together all the dry ingredients (you can also sift if you like)
In another bowl, beat or whisk together butter and sugar until fluffy and light, combine eggs one at a time.
Add dry ingredients in 3 batches mixing in between. After adding first batch, mix, then add milk. Add next 2 batches, mixing in between. DO NOT OVER MIX or else cupcakes won't be as fluffy!
Fill cupcake liners 3/4 full, then bake for 18-20 minutes or until toothpick inserted comes out clean.
Topping: Set aside dessicated coconut into a medium sized bowl.
Combine powdered sugar, coconut milk, and vanilla extract to form glaze. Using pastry brush, glaze tops of cupcakes.
Dip tops of cupcake into bowl of dessicated coconut