Ingredients

The following ingredients have 4 Servings
  • 1/2 cup shredded sweetened coconut
  • 1 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (, room temperature)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2/3 cup coconut milk (, mixed very well*)
  • 1/3 cup sweetened shredded coconut (, for decorating (optional))
  • 3/4 cup unsalted butter (, softened to room temperature)
  • 1.5 tablespoons lime zest
  • 3.5-4.5 cup powdered sugar (, sifted)
  • 2 tablespoons lime juice (, freshly squeezed - not from the bottle)
  • 1 tablespoon whipping cream (, if needed)
  • 2-3 drops green food coloring (, optional)

Instruction

  • Preheat the oven to 350F degrees and line a muffin pan with muffin papers. 
  • Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.  
  • Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
  • Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract. 
  • Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.* 
  • Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean. 
  • If you're planning to add toasted coconut as decoration - place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325F for 5-10 minutes. Watch closely as it only take about 1 minute for the coconut to go from toasted to burnt. 
  • While the cupcakes are cooling you can get started making the frosting.
  •  In a large bowl beat the butter until very fluffy. Then add in the lime zest and beat in the powdered sugar about 1 cup at a time. 
  • Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed). 
  • Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife. Then sprinkle with toasted coconut.