These toasted coconut cupcakes are a HUGE hit with my customers! I never thought about doing coconut until a bride asked to sample something coconut for her wedding cake. So I created a SUPER simple toasted coconut cake that has quickly risen to one of my most-requested cupcakes!
Now I’m sharing it with you. Like I said, it’s super simple. I’ve tried doing all from scratch cakes and let’s just be honest, if it’s done right, nothing seems to beat the flavor of boxed cake. It’s like they put crack in it! I just doctor them up and they are the perfect base to any cake. So this recipe starts off with the Betty Crocker Super Moist French Vanilla. BUY IT! It’s amazing!
- Do NOT over-bake your cupcakes, take them out of the oven before they are brown
- If you over-bake them anyway (hey, it happens, I forget about the oven all the time). I have a life-saver for you. Scroll to the bottom for this helpful hint.
- Don’t over-do it with the coconut flavoring, you want it to have a hint of coconut in the cake, and a little more in the frosting, but don’t overpower the cupcake with it, The coconut you put on top will add quite a bit of coconut flavor.
Toasted Coconut Cupcakes
- 1 box French Vanilla cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 2 tsp coconut flavoring
- 1 cup butter
- 1/2 cup margarine
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tsp coconut flavoring
- 2 lbs powdered sugar
- 1/2 cup or less water
- 1/2 cup coconut flakes/ shredded coconut
Preheat oven to 350 degrees. (If your oven runs hot, set to 325 degrees.
In a large bowl beat together the cake mix, eggs, oil, water, and coconut flavoring on medium/high speed for 2 minutes.
Using a cookie dough scoop or measuring cup, fill cupcake liners 2/3 full with batter. Bake for 15-25 minutes.
While cupcakes are cooling beat together butter, margarine, vanilla, salt, and coconut flavoring. Beat in powdered sugar and slowly add water until you have a fluffy, lightweight consistency.
In a skillet over medium heat, toast coconut flakes. Stir/toss occasionally to prevent burning. Once slightly browned and toasted, remove from heat to a cool plate immediately. Set aside to top cupcakes.
Once cupcakes are cooled frost with coconut buttercream frosting. Top with toasted (cooled) coconut flakes.
*For extra moist cupcakes, try sealing them in a plastic ziploc bag once they are only slightly warm and let them finish cooling in the sealed bag. You won't believe the difference!
For over-baked cupcakes:
- Remove immediately from the oven.
- Allow to cool for a couple of minutes on counter top, then transfer to a plastic ziploc bag. Once cupcakes are only slightly warm, seal bag, removing as much air as possible.
- If time permits, place cupcakes in the freezer for 24-48 hours, then let thaw in the bag. If time is not on your side, simply let the cupcakes finish cooling completely in the sealed bag. Once cool, remove and frost.
(Letting warm cupcakes cool off in a sealed bag creates moisture (looks like dew on the bag), that will add moisture to your cupcakes so they are not dry! VOILA!! Your cupcakes are saved!
Hope you LOVE these cupcakes as much as we do! And I hope the tips help out!