Coconut Cupcakes with Lemon Curd, Vanilla Whipped Cream and Toasted Coconut
Serves: Makes Approx 16
  • Cupcakes:
  • 2 cups cake flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 sticks softened butter
  • 1 ½ cups sugar
  • Seeds of 1 vanilla bean
  • ¾ cup + ⅛ cup coconut milk
  • 1 egg yolk
  • 4 egg whites
  • 1 cup shredded, sweetened coconut
  • Assembly:
  • 1 batch lemon curd or a scant ¾ cup lemon curd (for homemade see previous post)
  • 1 cup cold heavy cream
  • 2 tablespoon sugar
  • ¼ teaspoon pure vanilla extract
  • 1 cup unsweetened flaked coconut (if you only have sweetened that’s fine too)
  1. Preheat oven to 350 degrees and line a regular muffin tin with liners.
  2. Sift flour, baking powder and salt in a medium bowl. Set aside.
  3. Cream butter and sugar in the bottom of a stand mixer until creamy, about two minutes. Add vanilla bean. Mix until combined. Add egg yolk, mix until combined.
  4. With the mixer on low add in flour and coconut alternating each in three batches.
  5. In a separate dry bowl, use an electric mixer to beat the egg whites until medium stiff peaks form.
  6. Fold coconut until batter.
  7. Gently fold egg whites into batter, making sure to not deflate.
  8. Fill cupcake liners ¾ of the way full and bake for 24-25 minutes turning cupcakes halfway through. Depending on how your oven cooks it could be a minute or two less or more, the cupcakes are done when a wooden skewer comes out with a few crumbs attached.
  9. Let cool.
  10. In the bottom of the same stand mixer fitting with the whisk, add sugar and cream, whisk on a medium-high speed until whipped cream is formed, and be careful to not over mix. Whisk in vanilla. Set aside in fridge until ready to use.
  11. Toast coconut in a small sauté pan over a low heat on the stove. BE CAREFUL the oils in the coconut can cause it to burn quickly; the toasting process should only take about 30 seconds.
  12. When cupcakes are cool, spread about two teaspoons of lemon curd on the top. Pipe whipped cream on top of lemon curd and then sprinkle with toasted coconut.
  13. *If needed, all components can be made up to two days in advance, just store separately and assemble before serving
Recipe by Cooking for Keeps at