Coco-Loco

The coconut is a culinary treasure that was first brought to Western civilization long ago by Portuguese explorers from India, and what a delightful discovery it was. Coconuts are harvested from coconut palms, which are found primarily in warm and humid climates. They enjoy ample sun, sandy soil, and generous amounts of rain. Although coconut palms grow naturally in areas of the United States (such as the Florida Keys), the leading producers of coconuts are the Philippines and Indonesia where there is no threat of a winter frost. The coconut has many uses – coconut flowers are utilized in India as décor during wedding ceremonies. Husks are used in Thailand as potting material to produce healthy young plants and saplings. The meat of the coconut is an ingredient found in many culinary dishes, and coconut milk extracted from the meat can be used to create curries and various desserts.
It should be no surprise that the featured ingredient in this recipe is shredded coconut. These sweet and decadent cupcakes are fabulous. It’s no wonder coconut is such a celebrated world-wide delicacy.
First, gather your ingredients. Here are some of them:

This is everything:

COCONUT CUPCAKES
1 ½ sticks unsalted butter, softened
1 cup sugar
3 large eggs
¾ teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup buttermilk
7 ounces shredded and sweetened coconut

Frosting

1 8 oz. package cream cheese, softened,
1 stick of butter, softened
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup powdered sugar, sifted

Preheat the oven to 325 degrees. Beat the butter and sugar in a large bowl until combined. Add the eggs one at a time. Add both extracts and mix until blended. In a separate bowl, combine the flour, baking powder, and salt. Whisk well. Add the flour slowly to the butter and sugar, mixing alternately with the buttermilk. You should use three additions of flour and two additions of buttermilk.


Fold in about half of the coconut with a spatula. Next, divide the batter evenly in paper-lined muffin or cupcake tins.


Bake for about 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of the cake comes out clean. Cool completely.

For the frosting: beat the butter and cream cheese until well combined. Add the extracts and mix well. Beat in the powdered sugar a little at a time, making sure the end result is well-blended with no lumps.
Frost the cooled cupcakes generously. Sprinkle the remaining shredded coconut on each cupcake for garnish.

If you are having an evening get-together or party, you may want to try decoratively arranging the cupcakes with tea-lights on a serving platter. The end result is elegant and simple.

One thing is certain – people will go “nuts” for these delectable coconut treats.