Anyway, we celebrated on Friday night instead by going to see The Great Gatsby. That was such a great movie! The costumes and music were so beautiful. It doesn't look like it got great reviews but I loved it and highly recommend.
Anyway, here is the recipe for Cheryl's birthday cupcakes. They were delicious. The toasted coconut gives them such a great texture!
Toasted Coconut Cake
Ingredients:
2 cups sugar
2 sticks of butter,
at room temperature
2 eggs
1 tsp. vanilla
1 tsp. coconut
extract
2 1/2 cups cake
flour
1 tsp. salt
1 cup buttermilk
1/2 tsp. baking soda
1 tsp. vinegar
1 cup toasted coconut
Frosting:
8 oz. cream cheese
2 sticks butter at
room temperature
5 cups powdered sugar
1 tsp. vanilla
1 tsp. coconut
extract
1 cup toasted coconut
Directions:
Preheat oven to 350°F. Spread
the 2 cups of coconut on a baking sheet and toast for 20 minutes (or until lightly
brown), stirring every 5 minutes. Set aside and let cool.
In a mixing bowl, cream the
sugar and butter, beat until light and fluffy. Add the eggs one at a time and
mix well after each addition. Sift together flour and salt. Add flour mixture
to the creamed mixture alternately with buttermilk. Blend in vanilla and
coconut extract. In a small bowl, combine baking soda and vinegar and add to
mixture. Stir in toasted coconut. Pour batter into cupcake tins. Bake for 20
minutes, or until a toothpick inserted into the center comes out clean. Remove
from heat and cool completely before frosting.
Frosting:
Mix the butter and cream cheese until
creamy and smoothed out. Add the powdered sugar and mix until creamy. Add vanilla
and coconut extract. Frost the cupcakes and dip in coconut. (if desired, place
a Hersheys Kiss in the middle for presentation)
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