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Coconut Cupcakes

69

This delicious coconut cupcake is piled high with fluffy frosting and fresh coconut, which will make all dessert lovers go nuts.

  • Yield: Makes 2 dozen

Source: The Martha Stewart Show, March Spring 2008

Ingredients

  • 3 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup coconut milk
  • 8 large egg whites
  • 1 1/4 cups shredded sweetened coconut
  • Perfect Seven-Minute Frosting
  • Fresh Roasted Coconut, for garnish

Directions

  1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

  4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

  5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven-minute frosting, swirling to cover. Garnish with fresh coconut just before serving.

Reviews Add a comment

  • Barbara Colnar Morgen
    21 OCT, 2012
    I have found that coconut in cake batter can make the resulting cake rather dense. Not so with this fluffy, light as air cake recipe with a light coconut flavor from Martha Stewart. I cut out the middle of the cupcakes with a biscuit cutter and filled with coconut cream pie filling from Tom Douglas recipe. Magnifique! Thanks, Martha. You make those of us raised by non-cooking role models look like master chefs and bakers.
    Reply
  • Barbara Colnar Morgen
    21 OCT, 2012
    I have found that coconut in cake batter can make the resulting cake rather dense. Not so with this fluffy, light as air cake recipe with a light coconut flavor from Martha Stewart. I cut out the middle of the cupcakes with a biscuit cutter and filled with coconut cream pie filling from Tom Douglas recipe. Magnifique! Thanks, Martha. You make those of us raised by non-cooking role models look like master chefs and bakers.
    Reply
  • LAngelica
    22 MAY, 2011
    Made these cupcakes for fun. I love to bake. These cupcakes came out super moist and fluffy. The cupcakes looked egg shell white. I used a store bought frosting to frost these cupcakes. But they were very good. Baked these twice. The hardest part to this recipe is beating the egg whites. I first used a standmixer and egg whites that came out of a carton. Came out watery and some fluff. Tried a second time by seperating the yolks and using a hand mixer. Had more control of mixer. Way better.
    Reply
  • NellieLou
    1 APR, 2011
    I've only had angel food cake onces in my life but I don't remember it tasting like meringue. Is it supposed to taste like meringue with just a hint of coconut?
    Reply
  • abqbakinmama
    18 FEB, 2011
    Noticed mixed reviews on this cupcakes. If you don't have much experience baking cupcakes- I wouldn't recommend. Prep time longer- several steps that are much different than most cupcake recipes. Read through several times.Yes, it does resemble Angel Food cake- but with yummy coconut and more flavorful. My husband and I both enjoyed this cupcake- light, fluffy- different with the coconut. Used Thai Kitchen Lite Coconut Milk (usually found in the ethnic section of supermarket).Didn't ice.
    Reply
  • Ghizzy
    13 OCT, 2010
    These cupcakes are amazing. They were light
    Reply
  • poppyseeds
    2 MAY, 2010
    Delicious Cupcakes! Terrible Frosting! I tried the frosting twice and it didn't work out either time. I ended up using the light cream cheese frosting recipe that is posted with a chocolate cupcake recipe. The cream cheese and coconut go VERY well together, it's not at all too sweet, which i sort of thought that it would be.
    Reply
  • JessaRW
    23 APR, 2010
    These are amazing! I made mini cupcakes and used a classic vanilla, butter, confectioners sugar icing with shredded coconute, toasted, for garnish. Everyone loved them! Great for a coffee and dessert get together
    Reply
  • greenecogal
    24 FEB, 2010
    Amazing!!! This recipe is also fabulous if anyone wants to try http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/meringue-cupcakes-made-with-matcha-green-tea-powder
    Reply
  • pequira
    19 FEB, 2010
    delicious, I just made then last night
    Reply