Ingredients

How to make it

  • Preheat oven to 350 degrees F.
  • Cream the butter until light and fluffy.
  • Add sugar and cream again until light and fluffy, scraping down sides of the bowl halfway through to ensure even mixing.
  • Add eggs, one at a time, beating for 30 seconds after each addition.
  • Combine the flour salt and baking powder in a bowl.
  • In another bowl place coconut milk and vanilla.
  • Add 1/3 of the dry ingredients and mix, then add 1/2 the wet ingredients.
  • Continue alternating, ending with dry ingredients.
  • Beat until just combined.
  • Fold in coconut.
  • Scoop into lined cupcake pans.
  • Bake 18 to 22 minutes, rotating the pan after 15 minutes to ensure even baking.
  • Check for doneness by inserting a toothpick into cake and making sure it's clean.

Reviews & Comments 9

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • lacrenshaw 10 years ago
    Thank you so much, luisa! It always does frustrate when the title of a recipe says one thing and the submission doesn't include everything it should. I appreciate your investigative skills and, again, thank you. NOW I can make these completely...
    Lorraine
    Was this review helpful? Yes Flag
  • luisascatering 10 years ago
    Oh yeah, here is the link to the original recipe too:
    http://vanillagarlic.blogspot.com/2007/05/coconut-milk-cupcakes-with-coconut.html

    I'm an internet detective! ;-)
    Was this review helpful? Yes Flag
  • luisascatering 10 years ago
    Coconut Cream Cheese Frosting and Pineapple
    What You'll Need...
    1/2 cup of butter (1 stick), room temperature
    8 oz of Philly cream cheese (1 package), room temperature
    1/2-1 cup of powdered sugar
    1/4 cup of sweetened dessicated coconut
    1 pineapple

    What You'll Do...
    1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
    2) Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
    3) Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.
    Was this review helpful? Yes Flag
  • lacrenshaw 10 years ago
    Thanks to both of you, teresa and Diana! They DO sounds really good, don't they. I guess when a recipe reads nicely, I expect the entire recipe!
    You have made me feel much better, ladies.. Thanks!
    Lorraine
    Was this review helpful? Yes Flag
  • djimmey 10 years ago
    yeah we can add any kind of frosting, maybe something with pineapple!
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    I wouldn't worry about a frosting for these because they sure sound like they would be very good with a glass of milk, just the way they are.
    Was this review helpful? Yes Flag
  • lacrenshaw 10 years ago
    I just don't know how to delete a recipe. Someone told me recipe manager but I still couldn't do it..
    Was this review helpful? Yes Flag
    " It was excellent "
    pieplate ate it and said...
    I love delete! It's one of my favorite ingredients, and I use it all the time.
    Was this review helpful? Yes Flag
    " It was excellent "
    goblue434 ate it and said...
    Sounds Tasty Lorraine.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes