3/4 cup (1 1/2 sticks) room temperature, unsalted butter
1 1/3 cups sugar
2 large whole eggs plus 2 egg whites
1 1/2 tsop vanilla extract
3/4 cup unsweetened coconut milk
Instructions
Preheat oven to 350 degrees.
Whisk together flour, baking powder, and salt. Pulse
shredded coconut in a food processor, until finely
ground. Whisk into flour mixture. With an electric
mixer on medium speed cream butter and sugar until
pale and fluffy.
Gradually beat in whole eggs, whites, and vanilla
extract. Reduce speed to low. Add flour mixture in 3
batches, alternating with 2 additions of coconut
milk and beating until combined after each.
Bake, about 20 minutes. Check with toothpick. Remove
from oven and pan and put on a cooling rack. Frost.
Originally Submitted
4/18/2010
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