Coconut Cupcakes with Easter Eggs and Chicks

Posted on April 9, 2012 by kitchenbelle

I made these really cute coconut cupcakes for Easter! I was very happy with how they looked on the table and very sad when I took a bite and realized I over baked them a bit. I will pay very close attention next time!

I made a simple white frosting (butter + confectioners’ sugar +vanilla + almond extract) then tinted it pale green. I piled it onto the cupcakes using an offset spatula then sprinkled each cupcake with green coconut. (To make colored coconut just add coconut and a few drops of food coloring to a zip loc bag and shake, shake, shake!) The little “eggs” are speckled peanut butter M&Ms and worked really well on top of the green coconut. The chicks are (of course) Peeps!

Voila! Cute Easter cupcakes that will add flare to your holiday dessert table!

While we are on the subject of cute Easter cupcakes, check out these little flower pot cupcakes my sister-in-law baked. Aren’t they precious?!

Adorable Flowerpot Cupcakes with Lollipops made by my sister-in-law

Coconut Cupcakes:

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large 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 salt
  • 1 cup buttermilk
  • 7 ounces sweetened, shredded coconut (for IN the batter) + 7 ounces sweetened, shredded coconut  (for on TOP of the cupcakes)

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.

Recipe by Ina Garten/Barefoot Contessa found here on foodnetwork.com.

Filed under: cake, coconut, cupcakes, Dessert, frosting | 3 Comments »

Vanishing Oatmeal Coconut Cookies

Posted on September 11, 2009 by kitchenbelle

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A co-worker is getting married in a few weeks so the office threw her a bridal shower.  I offered to make cookies and I got wind that she likes coconut, so when I spotted these Vanishing Oatmeal Coconut Cookies on Blonde Ambition in the Kitchen, I figured they would be perfect! 

I was very pleased with the texture: somewhat thin cookies with a chewy middle and crisp on the top and bottom.  Since I am a lover of chunks, I think next time I will add some mini-chocolate chips and bump up the amount of coconut.  That said, these cookies were great the way they were.  The almond extract added an interesting yet subtle flavor and the addition of the coarse sugar jazzed them up! 

Vanishing Oatmeal Coconut Cookies:

  • 2 sticks butter, at room temperature 
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups oatmeal
  • 3/4 cup of sweetened flaked coconut
  • sanding sugar (optional)

Preheat oven to 350 F.

In large bowl, beat butter and sugars until creamy. Add eggs one at a time and beat well after each.  Add almond and vanilla extract. 

Combine flour, baking soda and salt together in small bowl and mix well.   Slowly add flour mixture to butter/sugar/egg mixture until thoroughly incorporated.  Stir in oats and coconut.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.  Slightly flatten each using the bottom of a glass and top with sanding sugar.

Bake 10 to 12 minutes or until light golden brown. Cool for one minute on cookie sheets and then remove to wire rack. Cool completely on rack. Store tightly covered.

Adapted from Blonde Ambition in the Kitchen.

Filed under: coconut, cookies, oatmeal | 4 Comments »

Orange Coconut Cake

Posted on March 23, 2009 by kitchenbelle

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My mom doesn’t really love desserts.  Only three things come to mind when I think of sweets that she enjoys: rocky road clusters, Mallow Cups (chocolate cups filled with coconut and marshmallow), and anything citrus, particularly those gummy fruit slices.  For her birthday, I wanted to make a cake that reflected at least one of her favorite sweet treats.  She is a huge Paula Deen fan, so when I found this coconut cake, I just knew she would love it!  Rather than keep it straight up coconut, I added some orange zest for a refreshing blast of citrus.  The flavors were fantastic and the texture was similar to pound cake.  Unlike Paula’s recipe which is three layers, I only made this a two layer cake, but I think three thin layers would be great.  The filling is especially delicious and moistens the cake to perfection.  My mom (and everyone else) really enjoyed this cake!

Orange Coconut Cake:

Cake

  • cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup coconut milk
  • the zest of two oranges (about 2 tablespoons)
  • 1 teaspoon vanilla extract

    • Filling

  • 3/4 cup sugar
  • 1 cup sour cream
  • 4 tablespoons milk
  • 1/2 cup flaked, sweetened coconut

    • Topping

  • the vanilla frosting recipe of your choice
  • Flaked, sweetened coconut 
  • 1 can mandarin orange segments

    • Make Cake:

    Preheat oven to 350 F.

    Grease and flour 2 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and orange zest and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done.  (While cake is baking, prepare filling.) Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

    Make Filling:

    Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer.

     Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.  Decorate with mandarin orange segments.

    Adapted from Paula Deen’s “Jamie’s Coconut Cake” Recipe found here on foodnetwork.com.

    Filed under: cake, coconut, Dessert, orange | 2 Comments »