This is actually a recipe for coconut cake but I use it for coconut cupcakes. They are delicious and really moist.
3oz (90g) butter, softened
1/2 cup sugar
1/2 cup dessicated coconut
1-1/3 cups self-raising flour
4oz (120g) sour cream
4 tablespoons milk
Preheat oven 400F (200C).
Line cupcake trays with baking papers or grease and line cake tin.
Cream butter and sugar with an electric mixer until light and fluffy.
Beat in the eggs, one at a time and beat until well combined.
Fold in the coconut.
Gently fold in the flour, sour cream and milk and beat until well combined.
Spoon mixture into cupcake trays or cake tin.
Bake for 15-20 minutes for cupcakes or 35-40 minutes for cake. Check for doneness by inserting a skewer and making sure that it comes out clean.
Stand for 5 minutes before turning onto a wire rack to cool completely.
I top with a frosting made up of a cup of confectioners (icing) sugar, a tablespoon of butter and a couple of tablespoons of milk. All ingredients are just beaten in a small bowl until combined.Hi Jennifer
Thanks so much for sending in your coconut cake recipe.
I was going to make cupcakes this morning and then received your recipe so made your cupcake recipe immediately. Instead of following your icing recipe exactly, I used lime juice rather than the milk and then topped the frosting with dessicated coconut and shredded lime rind. Yum.
This recipe makes very light cupcakes. The photo at the top is of my cupcakes. I hope you approve of my alteration. I just think coconut and lime are two flavors that are made to be served together.
The recipe made 15 cupcakes.
Thanks again for sharing your coconut cake recipe.