It is not often that I have a chance to make something in the kitchen just for the my youngest son. He recently asked me “What does coconut taste like?” I could think of only one thing…. Cake. So I put together what I had in the kitchen and made up a simple white cake made with coconut milk and sweetened condensed milk as the flavoring. Then topped off the cup cakes with my favorite flavoring, Amaretto, in a butter cream icing. I could have made the cake in a traditional two layer style but I really wanted to share the cake so I ended up with 36 white and toasty cupcakes instead. They were a big hit with my husband, my co-workers and my son… he likes the sweet soft coconut not the crunchy topping. I guess you win some and you lose some. Next time we will make it with the regular shredded coconut as topping instead, even if I love the toasty crunch.
So the cake is really simple I used a store-bought white cake mix and to that I added 1 8oz. can unsweetened coconut milk and 1 6oz. can sweetened condensed milk and 3 eggs omitting the oil in the directions.
This recipe is one that I will use again when we get closer to Easter and the bake sales for the church and 4-H Clubs start again in the spring
1 box of white cake mix.
1 can unsweetened coconut milk 8oz.
1 can sweetened condensed milk 6oz.
pour one 1/4 cup of batter into muffin tins lined with paper wrappers
The cooking time is slightly longer then what is listed on the box. I think I needed to add about 8 minutes making the cooking time 30 mins. at 350 degrees.
While the cupcakes cooled I toasted one 12 oz. bag of sweetened shredded coconut. placing the coconut on a cooking sheet in a thin lares under the broiler on low heat. Watching constantly, stir every time the flakes on the edge of the sheet begin to brown. This took stirring 5 or 6 time over the 5 minutes.
1 cup real butter at room temperature. This is two sticks.
1 2 pound bag of powered sugar, mixed into the soft butter slowly.
2 teaspoons almond extract, or Amaretto liquor.
1 tablespoon milk
After cupcakes have cooled frost and roll in toasted coconut. Adding half of a Maraschino cherry on top if desired.
the recipe makes 36 to 38 cup cakes.
So what would you make if you were asked ” What does Coconut taste like?” I have not cooked with it much other than making cakes or cookies. If you have any other ideas send them my way I would love to try other things too!