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Delicious Coconut Cupcakes with Toasted Coconut and Swiss Meringue Buttercream Recipe

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4 from 5 reviews

These Coconut Cupcakes are tender, moist, and infused with rich coconut flavors from cream of coconut, coconut extract, and toasted shredded coconut. Topped with a luscious, not-too-sweet Coconut Swiss Meringue Buttercream, these cupcakes offer a perfect balance of lightness and decadent coconut taste, making them ideal for any occasion.

  • Total Time: 2 hours
  • Yield: 24 cupcakes

Ingredients

COCONUT CUPCAKES:

  • 1 large egg
  • 5 large egg whites
  • ¾ cup Coco Reàl cream of coconut
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 ¼ cups cake flour (9 ounces), sifted
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon table salt
  • 12 tablespoons unsalted butter (1 ½ sticks), cut into 12 pieces, softened but still cool

TOPPING:

  • ½ cup packed sweetened shredded coconut

COCONUT SWISS MERINGUE BUTTERCREAM:

  • 4 large egg whites
  • 1 cup granulated sugar
  • Pinch of salt
  • 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened but still cool
  • ¼ cup Coco Reàl cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C). Line two muffin tins with cupcake liners and set aside.
  2. Mix Wet Ingredients: In a large measuring cup, beat 1 whole egg and 5 egg whites with a fork until combined. Add ¾ cup cream of coconut, ¼ cup water, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract. Beat again with a fork until thoroughly combined and set aside.
  3. Combine Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment, combine 2 ¼ cups sifted cake flour, 1 cup granulated sugar, 1 tablespoon baking powder, and ¾ teaspoon salt. Mix on the lowest speed for about 30 seconds to blend.
  4. Add Butter: With the mixer on the lowest speed, add 12 tablespoons softened unsalted butter one piece at a time. Beat until the mixture resembles a coarse meal, about 2 to 2 ½ minutes.
  5. Add Wet Mixture: Keeping the mixer running on low speed, add half of the wet liquid mixture. Increase speed to medium-high and beat until the batter is light and fluffy, around 45 seconds. Then add the remaining wet mixture in a steady stream while mixing.
  6. Finish Batter: Stop the mixer and scrape down the sides of the bowl. Beat on medium-high speed for 15 seconds to ensure all ingredients are well combined.
  7. Scoop and Bake: Using a 4-tablespoon scoop, portion the batter evenly into the prepared muffin tins. Level the tops with an offset spatula. Bake for about 20 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Let cupcakes cool in the pans for 10 minutes. Then remove them and transfer to wire racks to cool completely to room temperature.
  9. Toast Coconut Topping: Spread ½ cup sweetened shredded coconut on a rimmed baking sheet. Toast in the 350°F oven until golden brown and white patches appear, about 15 to 20 minutes, stirring 2 to 3 times for even toasting. Cool to room temperature.
  10. Make Swiss Meringue: Combine 4 egg whites, 1 cup granulated sugar, and a pinch of salt in the bowl of a stand mixer set over a saucepan with 1 ½ inch barely simmering water. Whisk constantly until the mixture is opaque, warm to the touch, and reaches 120°F (~2 minutes).
  11. Whip Meringue: Transfer bowl to the mixer and beat on high speed with whisk attachment until glossy and sticky, barely warm at ~80°F, about 7 minutes.
  12. Add Butter: Reduce speed to medium-high and beat in 1 pound softened unsalted butter one piece at a time until the buttercream is smooth.
  13. Flavor Buttercream: Beat in ¼ cup cream of coconut, 1 teaspoon coconut extract, and 1 teaspoon vanilla extract. Stop mixer to scrape sides and bottom, then continue beating on medium-high speed for 1 minute until well combined.
  14. Frost Cupcakes: Transfer frosting to a 16-inch pastry bag fitted with a large round tip. Pipe frosting onto cooled cupcakes and generously sprinkle toasted coconut on top to finish.

Notes

  • Ensure butter is softened but still cool to avoid melting the batter.
  • Toasting the shredded coconut enhances its flavor and adds texture contrast.
  • Use an instant-read thermometer to check egg white temperature for perfect Swiss meringue consistency.
  • Do not turn off the oven after baking cupcakes to toast the coconut topping efficiently.
  • Store frosted cupcakes in an airtight container refrigerated for up to 3 days. Bring to room temperature before serving.
  • Author: Daisy
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/delicious-coconut-cupcakes-with-toasted-coconut-and-swiss-meringue-buttercream-recipe/