Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream
- Level: Intermediate
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 953
- Total Fat
- 73
- Saturated Fat
- 50
- Carbohydrates
- 74
- Dietary Fiber
- 4
- Sugar
- 59
- Protein
- 5
- Cholesterol
- 174
- Sodium
- 199
- Total: 55 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 25 min
Ingredients
7 ounces sweetened, shredded coconut, for garnish
Coconut Creme Filling, recipe follows
2 cups sugar
Cream Cheese Frosting, recipe follows
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:
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.
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.