Coconut Cream Cupcakes | Recipe

Dreamy coocnut cream cupcakes that are as soft as a cloud yet as fragrant as the tropics... make these today!

COCONUT CREAM CUPCAKES | Recipe

Yields 6 large cupcakes

Ingredients

3 egg yolks,

1 tsp vanilla extract,

3 tbs coconut oil, melted,

2 tbs coconut milk,

45g self-rising flour,

3 egg whites,

45g sugar

1/4 cup dessicated coconut,

370ml whipping cream,

3 tbs sugar,

2 tbs dessicated coconut

Method

1. In a large mixing bowl, mix together the egg yolks, vanilla extract, coconut oil and milk until smooth.

2. Mix in the flour until just combined.

3. In a separate large bowl, whisk together the egg whites and sugar until soft peaks form or when they don't move when you flip the bowl upside down.

4. Gently fold in the egg whites into the egg yolk mixture a little at a time until well combined.

5. Divide the batter evenly between 6 large cupcake cases using an ice cream scoop.

6. Sprinkle on dessicated coconut on top of each one before baking in a preheated 180c oven for 20 minutes. Once baked, let them cool inside the oven completely with the oven door ajar - this is to prevent shrinkage.

7. Meanwhile, whip the cream and sugar into soft and pillowy peaks. Set aside.

8. Toast the 2 tbs of dessicated coconut on a baking sheet at 180c until lightly browned before letting them cool completely.

9. Scoop a dollop of cream on top of the cupcakes using an ice cream scoop before flattening slightly using the back of the ice cream scoop.

10. Decorate by sprinkling the toasted coconut on top and then serve.