Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only.
Note: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake. Note: The frosting ingredients in this recipe have been updated from the first printing of the book, so you'll notice a few minor tweaks. Store in an airtight container at room temperature. MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Sprinkle with the shredded coconut, pressing it gently so it adheres, and serve. When the cupcakes are completely cooled, use a butter knife or small offset spatula to swirl the frosting lavishly over the top. Gradually beat in the confectioners’ sugar,Īnd then beat in the vanilla, coconut milk, and salt. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and well combined. Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick or cake tester inserted into the center of a cupcake comes out clean (note that one pan may finish baking before the other). Spoon the batter into the prepared cupcake pans, filling each cup about three-fourths full. Quickly mix in the shredded coconut do not overmix. Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Add another one-third of the flour mixture, followed by the remaining coconut milk–lemon juice mixture. Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk–lemon juice mixture. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. In a small bowl, whisk together the coconut milk and lemon juice. 
Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker’s Joy or Pam Baking Spray with Flour, just inĬase the cupcake tops stick to the pan (don’t worry if the spray gets in the liners). Preheat the oven to 350☏ and set an oven rack in the middle position.Here’s a little video showing how the coconut cupcakes are made.
The trick was adding coconut milk and shredded coconut to both the cake and the frosting. It was a challenge to get it as “coconut-y” as the original but finally, I nailed it.
Once I became the family baker, I took it upon myself to recreate Honey’s famous coconut cake and coconut cupcakes. Unfortunately, there was no real recipe left when she passed, only scribbled notes on an old index card from my mom’s green tin recipe box. She baked cakes for the whole city of Buffalo, New York, and was especially well known for her coconut cake. My great grandmother, who was called “Honey” by everyone who knew her, was a baker and caterer. They say that traits usually skip a generation, but in my case, they skipped two. Named for my great-grandmother “Honey,” these old-fashioned coconut cupcakes are tender and super coconut-y.
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