I’m a big fan of coconut in basicly any kind of food, especially curries. But it’s great in sweets as well, so last week I tried this recipe for coconut cupcakes with coconut cream cheese frosting I found on Simply Recipes. The cupcakes without the frosting don’t taste that special, you’d probably don’t even taste the coconut, but with the frosting they’re great!

ingredients (for about 18 cupcakes)
170 g unsalted butter, room temperature
250 sugar
3 eggs, room temperature
250 ml canned coconut milk
1 teaspoon vanilla extract
280 g flour
1 teaspoon salt
1 teaspoon baking powder
50 g of desiccated coconut

frosting
115 g butter, room temperature
8 oz mascarpone cheese (1 package), room temperature
60-120 g powdered sugar
25 g desiccated coconut

Preheat the oven to 180°C.

Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
Combine the flour, salt, and baking powder in one bowl. In another add the can of coconut milk (well shaken) and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Cream the butter and mascarpone together, about 3 minutes. Scraped down the sides and bottom.
Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.