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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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I apologize for this half-post. The recipe is incomplete. There is no frosting direction. I am so sorry! Lorraine Ingredients:
3/4 cup unsalted butter, room temperature |
1 1/4 cups sugar |
3 eggs, room temperature |
1 cup canned coconut milk |
1 teaspoon vanilla extract |
2 1/4 cups flour |
1 teaspoon kosher salt |
1 teaspoon baking powder |
1/2 to 3/4 cup sweetened dessicated coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream the butter until light and fluffy.
3. Add sugar and cream again until light and fluffy, scraping down sides of the bowl halfway through to ensure even mixing.
4. Add eggs, one at a time, beating for 30 seconds after each addition.
5. Combine the flour salt and baking powder in a bowl.
6. In another bowl place coconut milk and vanilla.
7. Add 1/3 of the dry ingredients and mix, then add 1/2 the wet ingredients.
8. Continue alternating, ending with dry ingredients.
9. Beat until just combined.
10. Fold in coconut.
11. Scoop into lined cupcake pans.
12. Bake 18 to 22 minutes, rotating the pan after 15 minutes to ensure even baking.
13. Check for doneness by inserting a toothpick into cake and making sure it's clean.
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