Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream

Total Time:
55 min
Prep:
15 min
Inactive:
15 min
Cook:
25 min

Yield:
24 cupcakes
Level:
Intermediate

Ingredients
  • 7 ounces sweetened, shredded coconut, for garnish
  • 2 cups sugar
  • 1 1/4 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces butter, semi-soft
  • 2 whole eggs
  • 2 egg whites
  • 1 tablespoon coconut extract
  • 1 cup whole milk
  • Coconut Creme Filling, recipe follows
  • Cream Cheese Frosting, recipe follows
  • Coconut Creme Filling:
  • 2 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 8 ounces (2 sticks butter), at room temperature
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 14 ounces sweetened, shredded coconut
  • Cream Cheese Buttercream:
  • 8 ounces (2 sticks butter), at room temperature
  • 8 ounces cream cheese, cold
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 5 1/2 cups powdered sugar
Directions

Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.

Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes. Remove and cool.

In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt. On low speed, add the butter in small chunks. Then add the eggs one at a time, followed by the egg whites. In a small bowl, combine the milk and coconut extract. Add the mixture to the mixing bowl and mix until combined.

Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.

Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling. Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Coconut Creme Filling:

In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined. In a small bowl, stir together the cornstarch, 1 tablespoon water and vanilla extract. Whisk the cornstarch mixture into the hot liquid and bring to a boil. Continue cooking the mixture until thick, about 1 minute. Remove from the heat and stir in the coconut. Let the mixture cool completely before using.

Cream Cheese Buttercream:

In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and cream cheese until fluffy. Add the vanilla extract and salt. Gradually add the powdered sugar until desired consistency is reached.


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