Today is National Coconut Cream Pie Day, but instead of making a coconut cream pie, I decided to turn the classic pie into cupcakes!

Here’s the thing, I’m not a fan of coconut…at all. There’s been a few instances where I hated a certain flavour/food, but once I added it to a baked good, I fell in love. For example, this banana bread. I still hate bananas, but I ate that entire loaf because it was incredible and made the banana taste more appealing to me. Unfortunately, I can’t say the same for coconut. No matter what form it’s in, I just can’t seem to enjoy the coconut flavour and especially not the texture. That being said, the recipes I make are mostly for my readers so I won’t let my personal tastes affect the recipes I share with you guys. So if you’re a coconut lover, this ones for you!

These cupcakes may look simple, but it takes a bit of work, time and skill to make. There are three parts to this recipe (or four if you count toasting the coconut) — the coconut cupcake, coconut custard filling and the coconut buttercream. Each part is pretty easy to make. The most difficult part is the coconut custard, and even that only takes medium level skill.

  • Coconut Custard Filling:
  • ⅓ cup granulated sugar
  • 2 Tbsp cornstarch
  • ⅛ teaspoon salt
  • 2 large egg yolks
  • 1 and ¼ cup coconut milk
  • ¼ cup heavy cream
  • 1 tsp pure coconut extract
  • 2 tablespoons unsalted butter, cut into pieces
  • ½ cup sweetened coconut flakes (optional)
  • Coconut Cupcakes:
  • 1 and ½ cups All purpose flour
  • 1 and ½ cups granulated Sugar
  • 1 and ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • 2 large Eggs, room temperature
  • 2 teaspoons Pure Coconut Extract
  • ⅓ cup Vegetable oil
  • ½ cup buttermilk, room temperature
  • ½ cup coconut milk, room temperature
  • 1 recipe of my Dreamy Coconut Buttercream Frosting
  • Topping:
  • 1 cup toasted coconut

  1. For the Coconut Custard Filling:
  2. Sift sugar, cornstarch and salt into a medium bowl and whisk together. Add egg yolks and whisk until combined and smooth.
  3. In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until mixture begins to simmer.
  4. Once coconut milk mixture begins to simmer, immediately remove from heat and slowly pour a little bit into the egg mixture while whisking constantly to temper the eggs.
  5. Slowly pour the remaining milk mixture into the egg mixture while whisking constantly.
  6. Pour the entire mixture back into the saucepan and return to medium heat. and cook, stirring constantly until the mixture is thickened and begins to boil, 3-5 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
  7. Remove from heat and add coconut extract and butter. Whisk until melted and smooth. Strain pudding through a fine mesh sieve into a bowl. Fold in the coconut flakes, if desired.
  8. Place plastic wrap directly on top of the custard to prevent a skin from forming. Chill in the refrigerator for 2-3 hours or preferably overnight.
  9. For the Coconut Cupcakes:
  10. Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
  11. In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk to combine.
  12. In a measuring cup, whisk together the eggs, coconut extract, vegetable oil, buttermilk and coconut milk. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
  13. Bake in preheated oven for 14-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 5 minutes.
  14. Remove the cupcakes and transfer to a wire rack to cool completely before decorating. Meanwhile, make a batch of my Dreamy Coconut Buttercream Frosting.
  15. Assembly:
  16. Core the centre of each cupcake using the bottom of a large piping tip, or an apple corer.
  17. Remove the coconut custard from the refrigerator and stir to loosen. Using a spoon or piping bag, fill the cupcakes with the custard.
  18. Transfer frosting to a piping bag fitted with a large round tip (I used Wilton 2A). Pipe one big dollop of frosting on top of the cupcake. On top of that dollop, pipe another one that’s slightly smaller, followed by an even smaller dollop. Alternatively, you can just pipe a normal swirl.
  19. Hold the cupcake over a bowl of toasted coconut and sprinkle it onto the top, until completely coated. Serve and enjoy!


  • One tip for using canned coconut milk is to shake it well before using. Coconut milk can be separated, meaning the solid fat rises to the top, so when you pour it it’ll be watery with chunks of coconut. Shaking it well will ensure that everything is mixed together into one single liquid.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

For The Full Instructions, Please Visit The Full Recipes: queensleeappetit.com


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