Monday, November 16, 2009
I've been wanting to make coconut cupcakes for a while now, but had been disappointed in all the recipes I saw. Pretty much all were cake mix doctoring of taking a white cake mix and throwing in some coconut milk. I wanted a cake from scratch. So I decided to just fiddle with Dorie Greenspan's Perfect Party Cake. I didn't adjust it much. I just substituted the coconut milk where the buttermilk should have gone.
Coconut Cake Batter
2 1/4 c cake flour
1 T baking powder
1/2 t salt
1 1/4 c coconut milk
4 large egg whites
1 1/2 c sugar
1 stick unsalted butter, room temperature
1/2 t vanilla
Heat oven to 350 degrees.
Sift together the flour, baking powder, and salt into a bowl.
Whisk together the egg whites and coconut milk in a medium bowl.
In a large bowl beat together the butter and the sugar until they are light and fluffy, about 3 minutes. Beat in the vanilla and 1/3 of the flour mixture at medium speed. Beat in half of the egg/milk mixture, then another 1/3 of the flour mixture. After those are mixed in, add the last of the egg/milk mixture and, finally, the last of the flour. Beat for another two minutes to mix and aerate the batter thoroughly.
I made cupcakes this time. But if you want to make a cake, be sure to butter your cake pans and cut a parchment liner for the bottom of the cake pan. Bake until the tester comes out clean.
1 stick of unsalted butter, room temp
3-4 c powdered sugar
1/3 c coconut milk
1/2 t vanilla
Beat butter until light and fluffy. Add half of the powdered sugar and blend well. Beat in coconut milk and then add additional sugar until desired consistency is reached. Add vanilla and mix well.
I toasted some coconut flakes to sprinkle on top.