Ingredients
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3/4 cup butter
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1 1/2 cups white sugar
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2 large eggs
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1 teaspoon vanilla
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1 1/2 teaspoons coconut extract
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2 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/8 teaspoon salt
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3/4 cup soft shredded coconut
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3/4 cup cold coconut milk
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1/2 cup butter, softened
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3 -4 cups confectioners' sugar
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4 -7 tablespoons whipping cream (unwhipped) or 4 -7 tablespoons half-and-half cream
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1 -2 teaspoon coconut extract
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1 teaspoon vanilla
Instructions
- Set oven to 400°F (will reduce the temperature later).
- Set oven rack to second-lowest position.
- Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
- In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
- Add in the butter and process to blend the sugar and the butter well.
- Add in eggs and extracts; blend well.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- Add to the creamed mixture and blend/pulse until combined.
- Add in the COLD coconut milk; blend well.
- Fold in the shredded coconut.
- With an ice cream scoop, divide the batter into prepared tins.
- Immediately REDUCE oven temperature to 350°F.
- Bake until muffins spring back when touched (about 20-25 minutes).
- Cool completely and frost, then garnish with coconut shreds on top of the frosting.
- To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.