Toasted Coconut Cream Cupcakes

Toasted Coconut Cream Cupcakes

Makes about 2 dozen cupcakes
CUPCAKES:
2 cups sugar
1 cup butter
4 eggs
3 tsp vanilla extract
3 cups flour
3 1/2 tsp baking powder
1 cup coconut milk (full fat)

1. Cream together butter and sugar.

2. Add in eggs one at a time, beating well after each addition.

3. Mix in vanilla.

4. Sift together flour and baking powder.

5. Add dry mixture alternately with coconut milk.

6. Scoop into muffin papers and bake at 350 for about 14 minutes or until slightly browned on top.

7. Cool completely before filling.

TOASTED COCONUT CREAM FILLING:
1 1/2 cups heavy whipping cream
1/4 cup coconut milk
2/3 cup sugar
2 tsp vanilla
1/2 cup butter
1 1/2 Tbsp corn starch
1 1/2 Tbsp water
2 cups toasted coconut

1. In a saucepan, combine the cream, coconut milk, sugar, vanilla, and butter.

2. Cook over medium heat until sugar is dissolved.

3. In a small bowl, whisk together the corn starch and water.

4. Add corn starch mixture to cream mixture and bring to a simmer.

5. Cook over medium heat stirring constantly for 10 minutes until thickened.

6. Fold in toasted coconut.

7. Chill in the refrigerator until cold.

8. This step can be made the day before.

9. Using a pastry bag fitted with a large round tip, fill cupcakes.

10. I usually fill from the top, and squeeze bag until the cupcake top cracks.

11. Frost with vanilla buttercream and roll in toasted coconut.

VANILLA BUTTERCREAM FROSTING:
1/2 cup softened butter
1/2 cup shortening
1 Tbsp vanilla extract
8 cups powdered sugar
about 1/4 cup milk

1. Whip together all ingredients until light and fluffy.

2. Add milk only a little at a time so that frosting isn't too runny.

3. If so, just add in a bit more sugar.

Coconut Cream Torte

The original recipe I used for this called for a Chocolate Chip Cookie Dough crust, and a chocolate pudding filling, topped with mini chocolate chips. (Made that one too, will post pics of it later this month.) I changed it a little bit to make it coconut instead of chocolate. It was delicious. I'm not a huge coconut fan, however this was just right. Not too coconutty, but enough to taste. My kids have never really eaten coconut in many things but they liked it.

Coconut Cream Torte

1 16oz package vanilla sandwich cookies
1/2 cup butter, melted
1 8oz brick of cream cheese
1 cup powdered sugar
12oz container of Cool Whip
1 3.4oz pkg. of Jello Coconut Cream Instant Pudding
1 3.4oz pkg. of Jello Vanilla Instant Pudding
3 cups milk
2 cups flaked, sweetened, coconut
1. Crush cookies and reserve 1 cup.

2. Take remaining cookies and mix them with the melted butter.

3. Press cookie mixture into the bottom of a 9 x 13 dish.

4. Meanwhile, in a mixing bowl, combine cream cheese and powdered sugar.

5. Fold in 1 1/2 cups of the Cool Whip.

6. Spread cream cheese mixture over the cookie crust.

7. Turn on oven to 400. Layer coconut evenly over a baking pan.

8. Bake coconut until it's slighty browned and crisp.

9. Remove from heat, and cool.

10. In a mixing bowl, combine both pudding mixes and milk. Whisk until combined.

11. Let pudding set in fridge for about 10 minutes, and then mix in 1 1/2 cups of coconut.

12. Spread the pudding/coconut mixture over the cream cheese mixture.

13. Now spread the remaining Cool Whip over the pudding mixture.

14. Sprinkle the top with the leftover cookie crumbs and coconut. Refrigerate until serving.