10 tablespoons (5 ounces) unsalted butter, very soft
1 cup (7 ounces) granulated sugar
1/2 teaspoon salt
2 large eggs
2/3 cup plus 2 tablespoons coconut milk, divided
1 teaspoon vanilla extract (or 1/2 teaspoon coconut extract)
1 cup shredded, sweetened, coconut, divided
1 1/4 cups (5 ounces) cake flour (or if using plain flour, replace 2 tablespoons of plain flour with corn flour)
1 1/2 teaspoons baking powder
1 1/4 cups (5 ounces) confectioners’ sugar
Preheat oven to 350 degrees F. Line 12-cup muffin pan with cupcake liners. Whisk butter, sugar, and salt in large bowl until creamy and light. Whisk in eggs, one at time, until combined. Whisk in 2/3 cup coconut milk, vanilla, and 1/2 cup coconut.
Add flour and baking powder to the bowl and then whisk until just combined. Spoon batter into cups and bake until just set, 18 to 20 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool completely before icing.
4 tablespoons butter, softened
2 cups icing sugar, sifted
2 tablespoons passionfruit pulp
Whisk the butter until creamy. Continue to whisk in the icing sugar and passionfruit pulp and beat until smooth.
Top the cooled cupcakes with the buttercream and toasted coconut flakes.
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