Coconut Lemon Mini Cupcakes

These little babies were well received at Book Club and work. So light, they couldn’t possibly have too many calories or be bad for you!

Coconut Lemon Mini Cupcakes

Coconut Lemon Mini Cupcakes 2

Coconut Cupcakes
1 box white cake mix
1 cup coconut, processed in food processor
2 eggs
1/3 cup oil
1½ cups coconut milk

Preheat oven to 350° and put mini cupcake papers in mini cupcake pan. With electric mixer, mix cake mix, coconut, eggs, oil, and coconut milk for 2 minutes. Scoop batter into prepared cupcake pan, filling each cup about 3/4 full. Bake 15-18 minutes, until top is set and springs bake when touched. Cool completely before frosting.
Makes approx. 48 mini cupcakes.

Lemon Buttercream
1 cup butter, softened
5 cups powdered sugar
1 lemon, finely zest and squeeze juice
2-3 Tbl cream
yellow food color
coconut

Beat butter with electric mixer for 5 minutes until creamy lighter in color. Add powdered sugar, zest. Add enough food color, cream and juice to make desired color, consistency and taste. Pipe onto completely cool cupcakes, and dip frosted top of cupcake in bowl of coconut.

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Double Coconut Cream Pie

I had the most delicious lunch today, the most coconuty coconut cream pie! Rich and creamy with lots of sweet chewy coconut. Dreamy! I do realize that most people would probably eat it for dessert, I’m just a little different. ;o)

Double Coconut Cream Pie

Double Coconut Cream Pie 2

1 (9 inch) deep dish pie shell, baked, pastry or graham cracker
2 (13.5 oz) cans coconut milk
4 1/2 Tbl cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1½-2 cups sweetened shredded coconut

Combine coconut milk, cornstarch, salt, and sugar in large sauce pan. Heat to boiling over medium heat, whisking constantly. Add a small amount of hot coconut milk mixture to egg yolks to warm, and then add egg yolks to coconut milk mixture. Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and stir in butter. Cool for about a half hour, stirring frequently. Stir coconut into lukewarm filling. Pour into baked pie shell, cover with piece of parchment or wax paper. Cool completely in refrigerator. Serve with whipped cream and toasted coconut.

One Year Ago: Chocolate Peanut Butter Chip Muffins Chocolate Peanut Butter Chip Muffins

Two Years Ago: Peanut Butter & Strawberry Jam Brownies Peanut Butter & Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Coconut Cupcakes with Coconut Cream Cheese Frosting

I love coconut and cupcakes.  These are pretty easy, a white cake mix with a twist.  Very coconutty flavor, light and fluffy cake and creamy coconut cream cheese frosting.

Coconut Cupcakes:
1 box white cake mix
1 cup coconut milk
1/4 cup oil
3 tsp coconut extract
3 egg whites

Preheat oven to 350°.  Line cupcake pan with papers (makes about 18).  In large bowl with electric mixer, whip cake mix, coconut milk, oil, coconut extract and egg whites until well combined.  Evenly distribute batter between cups.  Bake 18-20 minutes.  Cool completely before frosting.

Coconut Cream Cheese Frosting:
1/2 cup butter, softened
3 oz cream cheese, softened
3 cups powdered sugar
1 tsp coconut extract
3 Tbl coconut milk

Cream all frosting ingredients together adding 1 Tbl of coconut milk at a time to make perfect frosting consistency.  Frost cupcakes and sprinkle with toasted coconut if desired.

One Year Ago Today:  Frosted Cinnamon Milk Chocolate Chip Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Individual Toasted Coconut White Chocolate Cream Pies

I have had this recipe on my “To Make” list for awhile, so today was the day.  This is an adaptation of a recipe on thelunacafe.com.  A beautiful pie with toasted coconut crust and white chocolate melted in the cream filling.  Oh so good!

                       

Toasted Coconut Crust:
3 cups sweetened flaked coconut, lightly toasted (reserve some for garnish if desired)
1 Tbl sugar
1/4   tsp salt
6 Tbl butter, melted
Chop toasted coconut.  Mix together coconut, sugar, salt, and melted butter.  Press 1/3 cup coconut mixture into each round of Demarle round tray to make six crusts (or a 9” pie plate).  Bake at 350 for 6-7 minutes for individual pie crusts (or 15 minutes for large pie), watch closely so as not to get too brown.  Cool completely.

Coconut White Chocolate Custard:
1/2 cup sugar
6 Tbl cornstarch
1 cup milk
1 3/4 cups (13.5 oz) canned coconut milk
1/2 vanilla bean, split lengthwise or 1 tsp vanilla paste
6 egg yolks, lightly beaten
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 oz chopped white chocolate

In medium saucepan, whisk together sugar and cornstarch.  Add milk, coconut milk, and vanilla bean or vanilla paste, whisk to mix well.  Turn on heat to medium-high and stir constantly until thickens and begins to boil.  Remove from heat.  Ladle small amounts of hot milk mixture into egg yolks to warm gradually.  Pour egg yolk mixture into milk mixture in saucepan, stir to combine.  Place saucepan back on medium-high and bring custard back to boil stirring constantly for 1-2 minutes.  Remove from heat.  Stir in salt, vanilla extract, coconut extract, and white chocolate, stir until chocolate melts.  Let custard cool to warm, stirring occasionally.  Fill each coconut crust with about 1/2 cup custard.  Cover with Silpat, put in refrigerator to cool completely.  To serve, put each pie on plate, dollop with whipped cream and garnish with toasted coconut and white chocolate shavings.

Whipped Cream Topping:
1 cup heavy cream
2 Tbl powdered sugar
1/2 tsp vanilla

Whip cream with electric mixer to soft peaks, add powdered sugar and vanilla and whip to desired stiffness.

If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Coconut Bundt Cake

If you love coconut, I think you will love this cake.  Bundt cakes are great because you mix up the batter, bake, sprinkle with powdered sugar or drizzle with glaze and you have beautiful presentation without a whole lot of work.  What I love about finding a recipe on the internet is that usually there are comments.  As you read the comments you get great tips as to what changes you might want to make.  This is a recipe of the Neely’s on Food Network and as I read comments I decided a couple little changes I would make.  This is a delicious, moist cake…love it!  Happy Birthday to my wonderful brother Tyler!

Coconut Bundt Cake

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
1 tsp vanilla
2 tsp coconut extract
3/4 cup flaked coconut, finely chopped
1 cup canned unsweetened coconut milk
2 cups powdered sugar
2 Tbl pineapple juice
2 Tbl canned unsweetened coconut milk
1/2 cup flaked coconut, toasted

Preheat oven to 350°.  Spray a Bundt pan with nonstick baking spray and dust with flour.

In a small bowl, whisk together flour, baking powder, and salt.

In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy.  Beat in eggs, 1 at a time. Add vanilla and coconut extracts. Stir in coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.  Stir in the chopped coconut.  Pour the batter into prepared pan and bake until a cake tester comes out clean, about 50 minutes.

Cool cake 5 minutes before turning it out onto a rack. Let cool completely. For glaze, whisk together powdered sugar, pineapple juice, and coconut milk, can add more milk or juice to make desired consistency.  Drizzle glaze over cake and sprinkle with toasted coconut.