Coconutandraspberrycupcakes Recipes

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RASPBERRY COCONUT CUPCAKES



Raspberry Coconut Cupcakes image

A winning flavor combination - these Raspberry Coconut Cupcakes are coconut cupcakes, filled with raspberry jam and then topped with a smooth and creamy raspberry buttercream. Don't worry if raspberries aren't in season - you use jam, making these perfect year round!

Provided by Deborah

Time 38m

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature
2 eggs
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup buttermilk
4 oz shredded, sweetened coconut
6 tablespoons raspberry jam
1 cup butter, at room temperature
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 cup raspberry jam
1/2 cup toasted shredded, sweetened coconut

Steps:

  • Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.
  • In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the 1/3 of the flour mixture, 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.
  • Divide batter evenly among muffin cups, filling each about 2/3 full.
  • Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
  • Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.
  • In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.
  • Pipe the frosting onto the cupcakes. Top with the toasted coconut.

COCONUT CUPCAKES



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield Makes 18 to 20 large cupcakes

Number Of Ingredients 17

3/4 pound unsalted butter at 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 all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing, recipe follows
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 cup 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. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
  • In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

RASPBERRY COCONUT CAKE



Raspberry Coconut Cake image

This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!-Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
3 cups sweetened shredded coconut, divided
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup confectioners' sugar

Steps:

  • Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature. , In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. , In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.

Nutrition Facts : Calories 610 calories, Fat 36g fat (20g saturated fat), Cholesterol 48mg cholesterol, Sodium 507mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE



Easy Lemon-Coconut Cake with Raspberry Sauce image

An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.

Provided by Patricia Jackson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h20m

Yield 14

Number Of Ingredients 12

2 lemons, divided
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
2 ½ cups white sugar
3 large eggs
1 ½ cups extra-virgin olive oil
1 ½ cups milk
1 cup sweetened flaked coconut
1 pint fresh raspberries
3 tablespoons white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
  • While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
  • Cut cake into pieces and spoon or pour some of the sauce over top.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 60.4 g, Cholesterol 41.9 mg, Fat 27.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 101.3 mg, Sugar 42.7 g

COCONUT CAKE WITH RASPBERRY FILLING RECIPE - (3.7/5)



Coconut Cake with Raspberry Filling Recipe - (3.7/5) image

Provided by á-46561

Number Of Ingredients 23

CAKE:
3 cups (297g) sifted cake flour, sift before measuring
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound (450g) powdered sugar
4 egg yolks, well beaten *Beat until well combined, about 1 minute
1 cup coconut milk
1 teaspoon vanilla
1 teaspoon almond extract (or coconut)
1 cup shredded coconut
4 egg whites, well beaten
FILLING:
1 cup raspberry preserves
FROSTING:
1 cup milk
3 tablespoons all-purpose flour
1 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups powdered sugar
1 1/2 cups shredded coconut

Steps:

  • Pre-heat oven to 350 degrees. Spray 2 - 9″ round cake pans with baking spray. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined. Pour batter into three 8" cake pans or two 9" cake pans. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake. If you used 9" cake pans, slice the layers in half to make a 4 layer cake. Raspberry Preserves (at least 1 cup) *choose a good quality Frosting Directions: In a saucepan, use a whisk to blend 1 cup milk into 3 tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring. In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness. Slice each layer in half. Spread a thin layer of preserves* between the sliced layers. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve! *Note, on the layers that I placed the preserves, I also added a thin layer of coconut.

RASPBERRY COCONUT CUPCAKES



Raspberry Coconut Cupcakes image

These cupcakes are moist and delicious-but what sets them apart is the luscious raspberry-flavor cream cheese frosting and the shredded coconut on top.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 18 cupcakes

Number Of Ingredients 14

2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup vegetable oil
1 cup sugar
2 eggs
2 tsp. vanilla
1 cup milk
1/2 cup butter, softened
4 oz. PHILADELPHIA Cream Cheese, softened
4 cups powdered sugar
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 Tbsp. half-and-half
1/3 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • For the Cupcakes:
  • Preheat the oven to 350°F and line two cupcake pans with 18 cupcake liners.
  • In a medium bowl, combine flour, baking powder, and salt.
  • In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat oil and sugar until smooth, followed by the eggs, one at a time, beating each egg into the mixture well before adding the next one. Beat in the vanilla.
  • Alternately stir the flour mixture and the milk into the sugar mixture (Start with 1/3 of the flour mixture, stir, add 1/2 the milk, stir, repeat) until everything is mixed and a smooth batter has formed. Fill the prepared cupcake-lined cavities 3/4 way full with batter and bake at 350 degrees for 20-22 minutes. A toothpick inserted into the center of a cupcake should come out clean.
  • Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
  • For the frosting and topping:
  • Beat bucrtter and cream cheese for a full three minutes until pale and fluffy, then slowly beat in powdered sugar, one cup at a time, until a thick frosting comes together.
  • Beat in gelatin mix, followed by the half and half.
  • Pipe or frost cupcakes with the raspberry cream cheese frosting. Sprinkle shredded coconut over tops of cupcakes, and serve!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COCONUT CUPCAKES



Coconut Cupcakes image

Trade in snow and evergreens for sunshine and palm trees by making these dreamy desserts. The cupcakes are packed with coconutty flavor, from the coconut milk and extract in the batter to the generous sprinkle of coconut flakes on top. (Bonus points if you shred the meat from a fresh coconut!)

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 12

2 2/3 cups cake flour (see Cook's Note)
1 tablespoon baking powder
3/4 teaspoon kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon coconut extract, optional
1 1/3 cups full-fat coconut milk or whole milk
3 cups confectioners' sugar, sifted, plus more as needed
1/4 cup full-fat coconut milk or whole milk, plus more as needed
2 cups large unsweetened coconut flakes

Steps:

  • Position an oven rack in the center and preheat the oven to 350 degrees F. Line 2 standard 12-cup cupcake/muffin pans with liners. Set aside.
  • Sift the cake flour into a large bowl. Sift in the baking powder. Add the salt and whisk to combine.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-low speed until pale and fluffy, 4 to 5 minutes. Add the eggs 2 at a time and beat until combined after each, about 1 minute. Beat in the vanilla and coconut extracts.
  • Add the flour mixture in 3 additions, alternating with half of the milk after each addition, starting and ending with the flour and mixing on low speed until just combined and no streaks of flour remain after each addition, about 1 minute.
  • Spoon the batter evenly among the 24 cupcake liners. Bake until springy to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Place the pans on a wire rack to cool completely before glazing.
  • For the glaze and topping: Add the confectioners' sugar to a medium bowl. Stir in the milk and whisk to form a glaze. If the glaze is too runny, whisk in a little more confectioners' sugar. If too thick, whisk in about another teaspoon of milk.
  • Turn a cupcake upside down and dip the top into the glaze. Place the cupcake, right-side-up, on a serving platter. Sprinkle the top with coconut flakes to cover. Repeat with the remaining cupcakes.
  • Enjoy immediately or store the cupcakes in an airtight container at room temperature for up to 4 days.

COCONUT AND RASPBERRY CUPCAKES



Coconut and Raspberry Cupcakes image

These cupcakes are delicious little bites, perfect for little girls tea parties. Even us big girls can't resist them. I prefer to use seedless raspberry preserves in these. Bet you can't eat just one!

Provided by MarieRynr

Categories     Dessert

Time 42m

Yield 32 cakes

Number Of Ingredients 8

4 eggs
2/3 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup flaked coconut
1/2 cup unsalted butter, melted
1/4 cup raspberry preserves
icing sugar, for dusting on top of finished cakes

Steps:

  • Preheat oven to 425*F (220*C).
  • Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
  • If you do not have enough pans, the cakes can be cooked in batches instead.
  • In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
  • sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
  • Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
  • Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is 3/4 full.
  • Bake for 5 minutes, then reduce the oven temperature to 400*F (200*C) and bakd for a further 5 to 7 minutes, until risen and golden.
  • Turn out onto racks to cool completely.
  • Dust with icing sugar and serve.

Nutrition Facts : Calories 82.9, Fat 4, SaturatedFat 2.5, Cholesterol 34.1, Sodium 25.3, Carbohydrate 10.4, Fiber 0.2, Sugar 6.1, Protein 1.4

BEST EVER COCONUT CUPCAKES



Best Ever Coconut Cupcakes image

I think I got this recipe from The Neeleys, on Food Network. My daughter fell in love with the cupcakes and requested them for her 8th birthday party. This makes 2 dozen. I am not a coconut fan but love these cupcakes.

Provided by Kitchen_Kouture

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 16

2 1/2 cups flour
2 cups sugar
1 1/2 cups sweetened flaked coconut
2/3 cup buttermilk
5 eggs
1 1/4 cups butter
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon coconut extract
1/2 teaspoon baking soda
16 ounces cream cheese
1/2 cup butter
6 cups confectioners' sugar
2 teaspoons vanilla extract or 2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut, toasted

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line muffin pan with liners.
  • Blend all cupcake ingredients in a mixer.
  • Fill cupcake liners 2/3 full.
  • Bake 15 minutes or until toothpick comes out clean.
  • Cool.
  • Mix all frosting ingredients together except coconut.
  • Frost cupcakes and top with toasted coconut.

Nutrition Facts : Calories 499.9, Fat 25.9, SaturatedFat 16.8, Cholesterol 95.4, Sodium 375.8, Carbohydrate 64.3, Fiber 1, Sugar 52.9, Protein 4.5

COCONUT & RASPBERRY CUPCAKES



Coconut & raspberry cupcakes image

Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 45m

Yield Makes 12-15

Number Of Ingredients 12

175g self-raising flour
140g caster sugar
50g desiccated coconut
140g butter , softened
½ tsp vanilla extract
2 large eggs
4 tbsp milk
140g raspberry , fresh or frozen
280g icing sugar
85g butter , softened
4 tbsp raspberry coulis, from a bottle or fresh
a little desiccated or shredded coconut , to decorate

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
  • Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
  • Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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From lovefromtheoven.com


BLUEBERRY COCONUT CUPCAKES | EASY HOMEMADE CUPCAKES
2015-05-22 Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. In a large bowl, mix the melted butter, sugar and coconut extract together until well combined. Add the egg whites and mix until well combined.
From lifeloveandsugar.com


COCONUT CUPCAKES (WITH COCONUT BUTTERCREAM FROSTING
2017-03-17 In a mixing bowl, stir together flour, salt and baking powder. In the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar. Mix in egg, egg whites, and extracts. Slowly add the flour mixture into the butter mixture, then divide batter evenly between muffin cups. Bake coconut cupcakes until toothpick inserted ...
From cookingclassy.com


12 COCONUT CAKE RECIPES TO CELEBRATE | ALLRECIPES
2021-03-02 Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache. An incredibly unique spin on standard coconut cake. Tender cake layers are filled with tangy lemon curd, coconut rum pastry cream, and a perfectly sweet white chocolate ganache. This cake will make an impressive display with one-of-a-kind flavor.
From allrecipes.com


COCONUT CAKE WITH RASPBERRY FILLING – AMY ROLOFF
Preheat the oven to 350 degrees. Prep 2, 9 inch round cake pans with butter or shortening and dust with flour. In the bowl of your stand mixer, fitted with the paddle attachment, combine butter and beat till creamy. Add the sugar and beat together till creamy and fluffy on medium speed. Scrape down the sides as needed.
From amyjroloff.com


PIñA COLADA CUPCAKES - SALLY'S BAKING ADDICTION
2014-04-02 Instructions. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar.
From sallysbakingaddiction.com


SCOTTISH COCONUT TARTS - CHRISTINA'S CUCINA
2022-03-18 Preheat the oven to 375F (190C) Beat the eggs. Then add the sugar, melted butter, vanilla, and coconut. Place the unbaked tartlet shells in their tins on a baking sheet. Put a little raspberry jam in the bottom of each shell. Fill about about …
From christinascucina.com


SUGAR FREE COCONUT & RASPBERRY CAKE (GF, DF) | ADD SOME VEG
2018-08-11 Instructions. Preheat oven to 180C/350F/gas 4. Lightly grease a 10x20cm loaf tin with coconut oil and line with baking paper. Mix the desiccated coconut, coconut milk, xylitol, egg and vanilla in a large mixing bowl. In a separate bowl, mix the flour, almonds and baking powder.
From addsomeveg.com


RASPBERRY AND COCONUT CUPCAKES - LOVE SWAH
2014-05-21 Preheat oven to 170°C. Line 24 muffin tins with cupcake papers. Cream the butter with an electric mixer until smooth in a large bowl. Gradually add the sugar and beat for 3 minutes until fluffy. Add the eggs one at a time, beating well …
From loveswah.com


COCONUT AND RASPBERRY CUPCAKES (GLUTEN FREE ... - CRAFT WITH …
Instructions. Line a cupcake tin with paper cases. Place the margarine, sugar, vanilla, eggs , milk and flour in a food processor and mix until combined. Fold in the 75 g of coconut. Divide half the mixture between the cases. Add a teaspoon of jam to each and top with the remaining mixture. Bake for 20 minutes.
From craftwithcartwright.co.uk


COCONUT RASPBERRY POKE CAKE | 12 TOMATOES
Preparation. Preheat oven and prepare the cake according to package directions. Pour the batter in a 9x13 pan and bake for the allotted time on the package. Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
From 12tomatoes.com


COCONUT CREAM PIE CUPCAKES | QUEENSLEE APPéTIT
2020-05-11 Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Add the sour cream, vegetable oil and coconut extract and mix until combined. Add ⅓ of the dry ingredients to batter and beat just until combined, then add ½ of the coconut milk and mix until just combined.
From queensleeappetit.com


PERFECT COCONUT CUPCAKES (SO LIGHT AND FLUFFY) - SWEETEST MENU
2021-04-04 Coconut cupcakes. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners. Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown.
From sweetestmenu.com


EASY COCONUT CREAM PIE CUPCAKES WITH CAKE MIX - BEYOND FROSTING
2022-02-20 Prep: Preheat the oven to 350ºF and line a cupcake pan with liners. Combine all ingredients. In a large mixing bowl, combine the cake mix, shredded coconut, egg whites, coconut milk, oil, sour cream, coconut extract, and baking powder. Mix until it’s well combined. Fill the pan.
From beyondfrosting.com


RASPBERRY COCONUT CAKE - PIES AND TACOS
2019-12-17 Cream butter for 1 minute. Add sugar and oil. Cream together with the butter for another minute until fluffy and lightened in color, at medium high speed. Add coconut milk, yogurt, and vanilla (or coconut) extract. Mix until combined. Sift flour with baking powder, baking soda, and salt. Add to the bowl.
From piesandtacos.com


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