Double Coconut Cupcakes are for all you coconut lovers. Soft coconut cake is topped with a light whipped cream frosting and sweet coconut flakes.

Double Coconut Cupcakes

Double Coconut Cupcakes are for all you coconut lovers. Soft coconut cake is topped with a light whipped cream frosting and sweet coconut flakes.
Double Coconut Cupcakes are for all you coconut lovers. Soft coconut cake is topped with a light whipped cream frosting and sweet coconut flakes.
Double Coconut Cupcakes are for all you coconut lovers. Soft coconut cake is topped with a light whipped cream frosting and sweet coconut flakes.
Happy Valentine’s Day! Or day after, I should say. Are you reading this while raiding the supermarket shelves for discounted candy? I’m going to make my way there mid-week, because the best candy heart deals come along a few days after Valentine’s Day. I think the grocery stores are catching on to us, because these the 50% off chocolates don’t show up until at least a few days after the big day.

How did you spend your Valentine’s Day? I’m actually writing this on Valentine’s Day, but the magic of the internet lets me do things in advance and press a “schedule for later” button. If only this button were permanently stamped onto my arm in bright purple ink. I’d schedule everything for “later” or for “future Katy” and spend the whole day cozying up with my blankets and re-runs of The Mindy Project.

That’s exactly how I’m spending today, since I can still feel a chill from my outdoor adventures last night. Every February, in the dead of winter (the coldest two weeks of the year) Winnipeg hosts its annual Festival du Voyageur. And, every February, Winnipeggers don their long underpants, neckwarmers, and red sashes (ceinture fléchée) and brave the biting wind for maple taffy, wood chip floors, and folk music in celebration of Métis culture.

Fun and games were bountiful, and it wasn’t long until I found myself drawn to the toboggan sled. The adrenaline rush of whizzing down a steep, snow-paved path, holding on tight to the person brave enough to sit in the front of the sled, sends a thrill no matter your age. I might have to sacrifice the feeling in my cheeks for a night or two, but I wouldn’t be a Winnipegger if I said anything otherwise. We pride ourselves on our frostbite tolerance levels. That, and poutine, of course. 😉

What did you get up to this weekend? Were you feeling the winter in your neck of the woods too? Let me know in the comments!
Double Coconut Cupcakes are for all you coconut lovers. Soft coconut cake is topped with a light whipped cream frosting and sweet coconut flakes.

The Recipe:

If you’re a frequent reader of My Dish is Bomb, you’ve probably picked up on my coconut obsession. Cakes, cookies, and cupcakes, are not truly complete without a smattering of those sweet, white, buttery flakes. These double coconut cupcakes begin with a soft, light coconut cake. A fluffy whipped cream frosting tops the coconut cupcakes, along with a hefty sprinkle of coconut flakes. The whipped cream frosting is barely sweetened and quickly melts in your mouth. It’s a large recipe, making 28 cupcakes, and I’d probably halve it next time. Though my taste testers might not be happy about that…these went fast! Enjoy 🙂

Double Coconut Cupcakes
Author: My Dish is Bomb
Prep time:
Cook time:
Total time:
Serves: 28
Ingredients
  • [i]Cupcakes[/i]
  • 3/4 lb (340 g) softened butter
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 2 tsp vanilla
  • 1 cup coconut milk
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • [i]Frosting[/i]
  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 cup sweetened shredded coconut
Instructions
  1. Preheat the oven to 325 F and line two cupcake trays with paper liners.
  2. In a large mixing bowl, cream the butter and sugar on medium until light and fluffy. Add the eggs and vanilla and mix on low until well combined. Scrape down the bowl with a spatula a couple times to ensure all the ingredients are incorporated. Add the coconut milk and mix on low until well-combined. The mixture will look slightly curdled (especially if the eggs were cold) but that’s okay!
  3. Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix on medium to combine well, scraping down the bowl as needed. Scoop the batter into the cupcake trays, filling each cupcake 3/4 full. Bake for 25 minutes or until the tops are golden brown and spring back to a touch.
  4. To make the frosting, add the whipping cream to a large mixing bowl. Whip the cream with a mixer on high until slightly thickened, then add the powdered sugar. Continue whipping until the cream has stiff peaks (about 5 minutes). Place the frosting in the fridge to firm up while the cupcakes cool.
  5. Once the cupcakes have cooled completely, use a spatula or a piping bag to frost the cupcakes. Sprinkle with coconut. Serve immediately, or store in an airtight container in the fridge.

Recipe adapted from Ina Garten via Food Network

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

12 thoughts on “Double Coconut Cupcakes”

  1. It’s been cold as heck here too, but not nearly as cold as y’all.. which is fine because I don’t have a strong tolerance for frostbite. I’m a panzy. 😉 Sounds like your weekend was fun filled, though.. I totally could have braved the cold to go sledding! Love these cupcakes!! I adore coconut anything, but DOUBLE coconut CUPCAKES?! Gahhhhh! SO YUMM! These are perfect! I want to stay in my jammies, cuddle by the fire and stuff my face with these coconut cupcakes on repeat! Cheers, Katy!!
    P.S. Isn’t schedule for later the best?! I’m with you, I wish we could do that with all the things! xo

  2. I swear the longer the winter drags on the more of a wimp I become. I live in about three or four layers now. ? These cupcakes sound really good. My love for coconut grows and grows as the years go by. I love the coconut milk in these.

  3. It’s been SO cold here too but we did venture out with the kids for a bit because they were going stir-crazy. We should have stayed home and baked these gorgeous cupcakes! I am COCO for anything with coconut! Yay for scheduling and tools to make our blogging lives a little easier too 🙂

  4. Hey friend…I left a comment here last night but it seems to have disappeared! I hate when that happens! So, I’ll say again – YUM! Coconut cupcakes are a favorite in our house and these are sure to be a popular addition! Stay warm!

    1. My spam filter seems to have been overworking as of late. I’m missing alot of comments 🙁 Sorry about that!! And thank you for leaving another one! 🙂

  5. Happy Blog Birthday! I meant to come write that a few days ago. I was thinking it. In my head. I also wish that I had a “schedule for later” button on my arm. But isn’t that really just procrastination? Because I am super good at that. And I am loving these cupcakes! I am a bog fan of coconut in treats as well, these sweet fluffy things are gold!

  6. Glad Im not the only one that raids the shelves of the supermarkets for half price chocolate and candy after valentines weekend (hehe!), I hope you had a good one! These coconut cupcakes are the cutest!

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