Ingredients

The following ingredients have 12 Servings
  • 2 cups 255g sifted pure icing sugar
  • 1/4 teaspoon cream of tartar
  • 14 oz. can sweetened condensed milk
  • 1/2 teaspoon clear vanilla extract
  • 3 1/2 cups 325g unsweet desiccated coconut
  • 2-3 drops pink food coloring
  • 1 1/2 cups 190g all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cups 165g sugar
  • 1 egg
  • 1/2 cup 4 oz. whole milk
  • 1/2 teaspoon clear vanilla extract
  • 1/2 cup 4 oz. crème of coconut
  • 7 oz. jar commercially prepared marshmallow cream
  • 1 cup 226 g unsalted butter
  • 4 cups 510g confectioners’ sugar, sifted
  • 1/2 cup 4 oz. cream of coconut
  • 1 teaspoon coconut extract or 1/4 teaspoon coconut flavoring oil

Instruction

  • Make the coconut ice candy: Grease an 8x8-inch square baking pan and line it with parchment so that the paper overhangs two edges.
  • Place the confectioners’ sugar and cream of tartar in a large bowl. Add condensed milk and vanilla. Stir in the coconut and mix until you can no longer easily get your spoon through the mixture. Use your hands to knead the candy together until well combined. Divide the dough and knead the food color through one portion. Press the pink mixture into the pan evenly and top with the white mixture. Refrigerate until firm, about 2 hours. Cut into 1-inch pieces for cupcake toppers, or large pieces for your candy tray.
  • Make the cupcakes and filling: Preheat the oven to 350°F.
  • Line a standard size cupcake tin with cupcake liners.
  • Sift the flour, baking powder, and salt together in a medium bowl.
  • In a separate, larger bowl, cream the butter. Gradually add the sugar, and beat until light and fluffy. Add the egg and beat well.
  • In a small bowl, combine the milk and vanilla.
  • Add half the flour mixture to the butter and mix well. Add the milk and mix well. Add remaining flour and mix well.
  • Pour the batter into the cupcake tins by the level 1/4 cup. Bake for 15 to 20 minutes, until the cake springs back when touched.
  • Remove from oven and let cool for about 5 minutes, then turn the cupcakes out of the tins and onto a wire rack to finish cooling completely. When cupcakes are cool, cut out a small hole in the centers of each one, big enough for about 1 tablespoon of filling.
  • Combine the 1/2 cup crème of coconut with the marshmallow cream in a large bowl and beat until well combined. The mixture should be thin enough to fall in a ribbon from a spoon. Fill each cupcake with the mixture. The filling may sink a bit as it settles, so expect this.
  • Make the frosting: Cream the butter in an electric mixer fitted with the whip attachment. Add the confectioners’ sugar and mix until just combined. Add the cream of coconut and extract and mix until white and fluffy. Transfer the frosting to a piping bag fitted with a large closed star tip. Pipe frosting onto the cupcakes and top each cupcake with a piece of coconut ice candy.