Yield: Makes 18 cupcakes
These coconut cupcakes and their frosting get their full-on coconut flavor from coconut milk that’s reduced to intensify its flavor. Most grocery stores will sell both shredded and flaked coconut. Either variety may be used as long as it’s “sweetened,” but the longer shreds make for a more elegant presentation.
Video: Watch Abby demonstrate how to make her Toasted Coconut Snowball Cupcakes.
Make Ahead Tips
The coconut milk can be prepared and stowed in the refrigerator up to 5 days ahead. Bring to room temperature and stir before using.
The cupcakes can be prepared through Step 3, covered, and stowed at room temperature for up to 1 day before frosting.
The frosted cupcakes can be covered and refrigerated for up to 2 days. Bring to room temperature before serving.
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I hate to be the dissenting voice, but I found these cupcakes to be way too dense. The flavor was good -- but the ones that I made were more like a heavy pound cake. Not sure how to change the texture -- I would enjoy it a lot more if it were airier!
I've made these twice - for a baby shower and an office potluck, both times to rave reviews - someone even suggested I should open a cupcake store. I found reducing the coconut milk took more than 20 minutes (more like 45) and it is a bit tedious to keep measuring to make sure you haven't reduced too much - so best to prepare this ahead (and it can even be frozen). Make sure you reduce to the exact amount stated in the recipe so your batter and icing are not too loose. Give the batter one extra stir with a wooden spoon to ensure an even, thick consistency - I didn't do that the first time and the cupcakes were lopsided and I had to trim them to make them rounder (but they were still delicious). Not too sweet.
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