Coconut Macadamia Cupcakes

dolce al cocco/coconut cake

It's that time again! Julia's (A Slice of Cherry Pie) the Easter Cake Bake event is here. Yes, I know Easter has come and gone. But, that doesn't mean we need to forget.

This is the fourth year for the event and I just couldn’t let it pass by without participating. Admittedly, this year’s cake isn’t overly exciting, but it is yummy. How yummy? Well, if you’re in Atlanta next weekend for the Share Our Strength Food Bloggers Bake Sale, you can buy some and taste for yourself.

But, if not, just know that these cuppies are baked with coconut goodness (milk and the meat of the fruit) and dry roasted macadamia nuts. Here....have a bite!

Now, if you’re an Atlantan and thinking, hmmm, the bake sale isn’t until next week and she’s posting 6 days prior, never fear. This batch is going to my lawyer. The Bake Sale will get a new batch.

And..just in case you don't recall the other Easter Cake Bake items with which I participated in past years, here you go...

2007 Bunny Cake

2008 Little-Big Kahona Cakes

2009 Minty Devil's Food Surprise Cupcakes

Coconut Macadamia Cupcakes

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
1 cup coconut milk
3 eggs
2 teaspoons vanilla extract, divided
1 teaspoons almond extract
1 cups sugar
1 cup shredded sweetened coconut (plus extra for decorating)

1 cup Macadamia nuts, finely chopped

Frosting
½ pound cream cheese, at room temperature
½ cup butter, at room temperature
~3 cups confectioners sugar, sifted

Heat the oven to 325 degrees and line 18 muffin tins with muffin cups.

In a medium bowl, Whisk together the flour, baking soda and salt; set aside. In a large bowl of a stand mixer combine the oil, coconut milk, eggs, 1 tsp vanilla, almond extract and sugar. Mix on low speed, just to incorporate the dry ingredients into the wet. Be careful not to overmix. Fold in the coconut and nuts.

Fill each cup with a heaping ¼ cup of batter. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and cool completely.

(I only had extra large liners here, so my cuppies look a little lost. They domed nicely, though!)

For the frosting: Beat the cream cheese and butter on low speed (gradually increasing to medium speed) until smooth. Be sure to scrape down the sides of the bowl periodically. Add the confectioners sugar in(about) three additions at low speed, mixing each addition until just combined. Again, scrape down the bowl. Add the remaining vanilla and mix on medium speed until fluffy, about 2 minutes. Frost each cupcake frosting and sprinkle with extra shredded coconut. (You can allow about 3 Tbsp. of icing per cupcake.)

COMING SOON!

Cooking to Combat Cancer IV

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