Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups Cake Flour
- 1 3/4 cups Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Dry Instant Pudding Mix ((coconut, vanilla, or white chocolate))
- 1 cup Butter ((softened, cut into cubes))
- 1 cup Canned Unsweetened Coconut Milk
- 1/3 cup Buttermilk
- 4 large Egg Whites
- 1 large Egg
- 1 to 2 teaspoons Coconut Extract
- 1 cup Butter ((softened))
- (1) 8-ounce pkg. Cream Cheese ((softened))
- 5 cups Powdered Sugar
- 2 Tablespoons Heavy Cream, Milk, or Cream of Coconut or Coconut Creamer
- 1 teaspoon Coconut Extract
- 1/2 cup Sweetened Flaked Coconut ((for garnish))
Instruction
- Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking powder, sugar, salt, and dry pudding mix.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.
- Fill cupcake or muffin pan with cupcake liners. Lightly spray cooking spray, if desired. Spoon cake batter into each cupcake liner, filling about 3/4 full.
- Bake for about 14-17 minutes. Check for doneness by placing a cake tester or toothpick in the center of the cake. Let cool.
