try this coconut cake recipe...
it's got a mojito twist!
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What do you get when you cross a classic Coconut Cake Recipe with two of the hottest trends, Mojito cocktails and cupcakes?
A bite-sized flavor explosion to melt your tastebuds, that's what!
Filled with a Rum spiked lime curd and topped with Mint Lime cream cheese frosting, these small wonders capture all the flavors of the classic Mojito cocktail.
The only problem you'll have is stopping at just one!
Baking Tip:
- If you use these great little party cups
, you don't need to use cupcake pans. Just line these up on a cookie sheet and bake. Easy!
- Want one big cake using this Coconut Cake Recipe? No problem - just bake in a 10" round pan for about 30 minutes, or until a cake tester comes out clean.
here's how you do it:
easy coconut cake recipe - coconut cupcakes
for the filling you'll need:
- 1/3 cup granulated sugar
- 1 egg
- 1/3 cup key lime juice (available at good supermarkets)
- zest of 3 limes
- 2 tablespoons plus 2 teaspoons butter, melted
- 1 to 2 tablespoons dark rum (to taste)
1. In a microwave-safe bowl, whisk together the sugar, rum and egg until smooth.
2. Stir in lime juice, zest and butter.
3. Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
4. Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
for the cupcakes you'll need:
easy coconut cake recipe - coconut cupcakes
makes about 24 Cupcakes or 1 x 10" round cake.
- 1 ½ sticks butter (6 ounces)
- 2 ½ cups sugar
- 1 ½ teaspoons salt
- 3 cups plus 2 tablespoons unbleached all-purpose flour
- 6 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon cream of tartar
- 1 ¼ cups coconut milk
- ¾ teaspoon vanilla extract
- ¼ teaspoon coconut extract
- ¾ cup unsweetened shredded coconut
- 6-8 large egg whites (3/4 cup)
Preheat oven to 350° F. Line two 12 hole cupcake pans with cupcake liners and spray around the top of the pans with non-stick cooking spray, or for easier baking see the baking tips above.
1. using an electric mixer beat butter and 2 cups of the sugar at high speed until lighter in color and fluffy.
2. sift the flour, corn starch, baking powder and salt together on to a piece of parchment or wax paper.
3. mix the coconut milk, coconut extract and vanilla together.
4. in a separate bowl, beat the egg whites until foamy.
5. add the cream of tartar and beat until soft peaks form.
6. slowly add the remaining ½ cup of sugar and beat until stiff peaks form.
7. using a rubber spatula, gently fold a little of the egg whites into the batter, then the remaining whites, just until combined.
8. very gently fold in the shredded coconut until just combined.
9. fill the cupcake liners about 2/3 full and bake for 22-27 minutes, until a cake tester inserted in the center of the cake comes out clean.
10. cool the cupcakes completely before frosting.
for the frosting you'll need:
easy coconut cake recipe - coconut cupcakes
- ¾ pound powdered sugar
- 1 pound cream cheese
- 2 tablespoons fresh lime juice
- zest of 3 limes
- 1 teaspoon Vanilla
- 3 sticks butter
1. mix the butter and cream cheese on high speed until lighter in color and fluffy
2. add the remaining ingredients and mix on low-medium speed until well incorporated.
Assembly
easy coconut cake recipe - coconut cupcakes
1. put the filling in to a piping bag fitted with a plain round tip (#230 or bizmark, if you have one)
2. push the tip into the center of the cupcake. Wiggle around a little and squeeze the piping bag firmly while lifting the tip out of the cupcake so that the cavity you just made is filled.
3. Repeat for each cupcake.
4. Frost the cupcakes using a piping bag or Ziploc bag fitted with no tip, for a simple finish, or a large star tip (Wilton #1M or similar) for a fancier swirled effect.
Your Coconut Cake recipe is done! Now go get a well deserved cup of coffee and sit back for a few minutes to admire your handiwork. Remember to take a picture while your masterpiece still looks perfect.
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