I was looking for a lighter type of cupcake to make for a friend’s birthday recently. We were having burgers and fries for dinner, so I needed something not-too-heavy to follow (so chocolate was definitely out).
Coconut cupcakes sounded like a great option. I used three different types of coconut to make these – fresh coconut, coconut milk and dried coconut.
The original recipe topped these with a coconut glaze, but I wanted something fruity, so I paired the cupcakes with a passionfruit buttercream. I think it was a good flavor combination, but the passionfruit flavor actually overpowered the delicate coconut flavor. On it’s own, the cake had a really great flavor and texture. The coconut milk in the cupcake batter came through subtly. I definitely want to try making these again with the coconut glaze. It would also make a great layer cake!
I’m always anxious when I’m trying out a new cake recipe. The results can be hit or miss, but this one was definitely a hit!
Find the recipe here