Coconut cupcakes are REALLY not my thing. Let’s be honest here. I don’t love the stringy texture and I’m not a huge fan of the flavor. That being said, THESE cupcakes are pretty radical. And I’ll eat them – no questions asked.
I found this recipe on HEIDI BAKES and gave it a whirl. Then, my life changed. Ok ok, enough with the drama, but I’m telling you: these cupcakes are MOIST and delicious. Again – coming from a long-time hater of coconut cupcakes, that should say something.
A few months ago I (haha – I say “I” … Handsome made a few too) made this dang cake/cupcake recipe THREE times within a few weeks. It was somewhat ridiculous. We had a surprise party for my mom. HAD to have a coconut cake.
My mom’s REAL birthday came and she wanted a coconut cake.
My brother’s birthday came and he wanted a coconut cake.
Almost positive that my mom wanted it for Mother’s Day as well but I told her H no. NO WAY.
Pretty sure I played the “I’m a Mother too, so I don’t have to bake anything on Mother’s Day” card. Plus, I was done with this cake – and I’m pretty sure it was done with me/us.
NEVERTHELESS. It is still glorious. But for awhile there, we (the cake and I) were on a break. (Classic Ross quote – love any of you that follow me and my ridiculousness!)
- 2 boxes white cake mix
- 2 c. flour
- 2 c. sugar
- 1½ tsp salt
- 8 egg whites
- 2⅔ c. coconut milk
- 4 TB vegetable oil
- 2 c. greek yogurt
- 2 tsp vanilla
- 1 tsp coconut extract
- 1-2 c. shredded coconut
- Pastry Pride
- Extra coconut
- Mix all dry ingredients together in a very large bowl.
- Add the rest of the ingredients and beat on a low speed for 2 minutes.
- Bake at 350 for 20-25 minutes.
- Whip Pastry Pride - you can't overwhip it!
- Top with extra coconut flakes