Recipe by Jessica
"A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated."
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1 1/2 cups
1 3/4 teaspoons
1/2 (13.5 ounce) can
1 1/4 cups
unsweetened shredded coconut
Thank you for the recipe Jessica. The cooking time can certainly be increased, but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the applesauce and the butter - because I didn't have any applesauce and prefer coconut oil to all other oils when baking or cooking.
A nice frosting that I tried out recently that is great on the cupcakes - is 1 cup coconut oil, 3 cups powdered sugar, 5 teaspoons coconut milk. Whip it up (I just used a fork and didn't bust out the electric mixer, but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more.
The bake time is WAY OFF. I cooked the cake for 45 minutes and it was still not done in the middle. The flavor is good so I give it a 2 star rating.
Yum! Who doesn't love coconut...especially in cupcakes!
Delicious! I ground the coconut. Perfect coconut flavour, nice and fluffy. Thanks!
I made mine with 1 cup of apple sauce instead of 1 half cup and the turned out amazing then I tried it again with 1 half cup and I liked the 1 cup of apple sauce WAY better they were more moist and creamy
These were delicious. They required about 4-5 more minutes than the recipe suggested so no issues there. I have no complaints, neither did the husband!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 130
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