0 (0)


Coconut cupcakes

Coconut cupcakes
Ricardo DeAratanha / Los Angeles Times

Last year around this time as I passed a neighbor's house, a powerful sense of deja vu overwhelmed me and, out of nowhere, I was filled with pleasant memories of island vacations. Hawaii? What was it about this unremarkable stucco ... Read more

Total time: 1 hour | Makes 24 cupcakes
  • 2 1/2 scant cups sugar, divided
  • 1 teaspoon freshly grated nutmeg
  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 cup cream of coconut powder
  • 1 1/2 cups unsweetened coconut milk
  • 1 tablespoon almond extract
  • 3 cups self-rising flour
  • 10 large egg whites, divided
  • 1 cup unsweetened shredded coconut (thick strips preferred)

Step 1Heat the oven to 350 degrees. Place paper liners in muffin tins.

Step 2Blend together three-fourths cup of the sugar and the nutmeg in a small bowl and set aside.

Step 3To make the batter, cream the butter, coconut powder and 1 cup of the remaining sugar in an electric mixer fitted with a flat paddle.

Step 4Mix together the coconut milk and almond extract. Alternate additions of the flour and the coconut milk to the butter mixture, beating until smooth.

Step 5In a separate bowl, whip 8 egg whites with one-half cup of the remaining sugar until they form soft peaks. Fold a third of the whipped egg whites into the batter. Add the remaining whipped egg whites and fold until thoroughly combined.

Step 6Fill the tins three-fourths full with batter. Sprinkle each cupcake with one teaspoon of the sugar-nutmeg mixture.

Step 7To make the topping, stir together the remaining 2 egg whites, the shredded coconut, and 2 1/2 tablespoons sugar in a small bowl. Evenly spread the topping on each cake.

Step 8Bake for 30 to 40 minutes, until a toothpick inserted in the middle of the cake comes out clean and the tops are golden. Cool the cupcakes and then remove them from the muffin tins.

Note: From Nancy Silverton of La Brea Bakery; published in "Cooking from the Heart." Cream of coconut powder from Thailand is available in Asian markets.


Candy canes
Candy canes

Nopa's goat cheese bread pudding
Nopa's goat cheese bread pudding

Petite romaine with tarragon dressing and burrata crostini
Petite romaine with tarragon dressing and burrata cr...

Lamb frankie
Lamb frankie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Jan's famous rugelach
Black-and-white cookies
Ginger Cheese Tart
Banana cream pie