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Toatd Coconu Cupcaks

If you love coconut, these cupcakes are for you. Toasting brings out coconut’s sweet flavor and adds a prey golden-brown tint to these scrumptious lile cakes. Sprinkle toasted coconut on top of the frosting for a fun, easy, and delicious decoration.

Preheat the oven to 350°F. Line a rimmed cookie sheet with parchment paper. Line a standard 12-cup muffin pan with paper or foil liners.

Spread the coconut in an even layer on the prepared cookie sheet. Bake until the coconut is golden brown at the edges, 5 to 7 minutes. Remove from the oven, set on a wire rack, and let cool completely.

In a medium bowl, whisk together the flour, baking powder, salt, and 1 cup of the toasted coconut. In a large bowl, using an electric mixer, beat the sugar and buer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg, egg white, and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Pour in the coconut milk and mix on low speed just until combined. Add the remaining flour mixture and mix on low speed just until blended. Turn off the mixer and scrape down the bowl. Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.

Using a small icing spatula or a buer knife, or a pastry bag fied with a large plain tip (see page 15), top the cupcakes with the frosting. Sprinkle with the remaining toasted coconut, dividing it evenly.

 cups sweetened shredded

coconut

½ cups all-purpose flour¼ teaspoons baking powder

¼ teaspoon salt

¾ cup plus  tablespoons sugar

½ cup ( stick) unsalted buer, at room temperature

 large egg plus

 large egg white teaspoon vanilla extract½ cup canned coconut milkFluffy Vanilla Frosting or Fluffy Coconut Frosting (page 0)

MAKES 12 CUPCAKES

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