Recipe Talk

The was a cut cupcake recipe in woman's world several years ago. Batter was made with coconut milk and there was a lemon curd inside.

Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut

Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut

Total Time:1 hr 10 minPrep:40 minCook:30 min

Yield:15 cupcakesLevel:Intermediate

Ingredients
Cupcakes:

9 .6 ounces cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups sugar

3/4 cup butter

1 cup coconut milk

1 teaspoon coconut extract

Lemon Curd:

1 cup sugar

3 eggs

1/2 cup butter, melted

4 lemons, zested

1 cup lemon juice, freshly squeezed

Lemon-Coconut Buttercream:

8 ounces (2 sticks) butter

1 pound powdered sugar, sifted

1 teaspoon coconut extract

1 teaspoon lemon extract

1 lemon, zested

Toasted Coconut:

1 cup shredded coconut

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.

In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.

In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.

Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.

Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.

For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.

For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.

For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.

To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle 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.

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Triple Coconut Cake with Lemon Filling

Serves 12

The key to this cake’s rich, subtle coconut flavor is (surprise!) coconut milk. But in order to make the flavor come through, it needs to be intensified. Simmering the coconut milk reduces the water content and punches up the flavor. Sure, the process is a little time consuming, but it is so worth it. The coconut milk reduction can be refrigerated for several days, so you can make it ahead. I love the addition of lemon curd to this cake — you can make your own (it’s easy!) or buy it at the store. If you don’t love lemon, try your favorite jam instead.

Ingredients

2 cans (14 oz. each) regular, full-fat coconut milk

For the cake:
2 cups all-purpose flour
3 tablespoons cornstarch
3 teaspoons baking powder
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ¼ cups coconut milk reduction (see first line of the instructions)

For the filling
Lemon curd, homemade or store-bought

For the frosting
2 cups unsweetened shaved coconut
2 sticks unsalted butter, softened
4 cups (about 1 pound) confectioner’s sugar
½ cup coconut milk reduction (see first line of the instructions)
1 ½ teaspoons vanilla extract
Pinch salt

Reduce the coconut milk: Bring the coconut milk to a boil in a saucepan set over medium-high heat. Reduce heat to medium and cook, whisking often, until reduced to 1 ¾ cups. Cool to room temperature.

Make the cake: Adjust oven rack to middle position and heat the oven to 350 degrees. Grease and flour two 9-inch cake pans. Mix flour, cornstarch, baking powder, and salt in a medium bowl. With an electric mixer, beat butter in a large bowl until fluffy. Add sugar; beat until well mixed. Beat in eggs, one at a time and then vanilla, scraping down sides of the bowl as needed. Beat in half the flour mixture, then the coconut milk reduction, and finally the remaining flour mixture, scraping down the bowl again. Mix until just smooth.

Divide batter evenly between prepared pans; bake until golden brown and a toothpick inserted into cake center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool for 5 minutes. Remove cakes from pans and return to wire rack to cool completely.

Toast the coconut: Reduce oven temperature to 325 degrees. Spread coconut on a 13- by 9-inch baking sheet; toast, stirring occasionally, until flakes are dry and starting to turn golden, about 15 minutes.

Make the frosting: With an electric mixture, beat butter in a large bowl until fluffy. Slowly beat in the confectioner’s sugar until well combined. Beat in coconut milk reduction, vanilla, and salt until smooth. Turn the beaters up to the highest setting and whip the frosting until it’s very light and fluffy.

Assemble the cake: Using a serrated knife, split each cake in half to create four thin layers. (Watch this handy video if you need help!) Place a dollop of frosting in the middle of a cake stand lined with strips of parchment paper (to keep the plate clean while icing). This dollop of frosting will help anchor your cake to the plate. Place the first layer on the cake stand. Using a knife or offset spatula, spread about 1/4 of the frosting over the layer. Place the next layer over the first and spread evenly with a thick layer of lemon curd. Place the next layer on top of that, and spread with another 1/4 of the frosting. Finally, place the last layer on top and spread the remaining frosting evenly on cake top and sides. Sprinkle top generously with toasted coconut. Using an opened hand, gently press remaining coconut around cake perimeter. Remove parchment strips; refrigerate cake until frosting sets, about 30 minutes. Slice and serve.