As I mentioned in the post below, Little Miss demanded that I make coconut cupcakes for her bridal shower. While I am normally not a coconut person, I make exceptions for a few coconut items – the coconut cake at the Halekulani in Honolulu and the coconut cupcakes from the Barefoot Contessa store in my hometown of Bonac, aka East Hampton. The Barefoot Contessa was a specialty store on Newtown Lane that sold prepared foods, delectable dessert items and $4 lattes back in 1992. Not being much of a baker, my mom was a frequent shopper and when I worked in town, I always had a friend or two who worked there that would sneak me a cupcake or two. I always said that when I got married I wanted a cupcake tower full of coconut and chocolate ganache cupcakes from the Barefoot Contessa instead of a wedding cake.
Alas, by the time I got married, the Barefoot Contessa store was no longer (I had to settle for an equally amazing wedding cake made by the talented pastry crew at the Halekulani), but its proprietor, Ina Garten has made quite a name for herself with a slew of cookbooks (I even accompanied her to a book signing party as a bookseller when her first cookbook came out) and a show on the food network. I love her cookbooks and watching her show, not just because it reminds me of home and features places and people I grew up with, but because her recipes are easy and delicious. Her cookbooks are filled with all the stuff from her store that I used to love (see shrimp salad) including this recipe for coconut cupcakes. Through the years, I have made these cupcakes for birthdays, baby showers and bridal showers and have converted all my friends, including Little Miss, into coveting these cupcakes. This recipe can also be modified into a layer cake.
Adapted from the Barefoot Contessa Cookbook, Ina Garten
Makes about 18-20 large cupcakes or 3 dozen small cupcakes and 1 dozen large cupcakes
3 sticks of butter at room temperature
2 cups sugar
5 large eggs at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 oz sweetened, shreeded coconut
Preheat oven to 325 degeees.
Cream butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after every addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together flour, baking powder, baking soda and salt. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with the dry ingredients. Mix until just combined and fold in 7 oz of coconut.
Line muffin pan with paper liners (I usually make a mix of mini muffins and regular sized muffins). Fill each cup to the top with batter. Bake for 20-30 min, until tops are brown and toothpick comes out clean. Cool in pan for 15 min then remove to cooling rack to cool completely. Frost with cream cheese icing and sprinkle with coconut.
Cream Cheese Icing
Note: This is a halved recipe since I always found I had way too much icing left over but if you’re into lots of icing on your cupcakes, double the quantities here.
1 package (1/2 lb) cream cheese at room temperature
1 1/2 stick of butter at room temperature
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
3/4-1 cup confectioners’ sugar, sifted
Blend together cream cheese, butter, and vanilla and almond extracts. Add powdered sugar to taste and mix until smooth.
Streusel Coffee Cake
I also included the recipe we attached to the bridal shower favors for a moist streusel coffee cake that I make when I have leftover plain yogurt that I need to use up (why are those containers so big?). This recipe is not from the Barefoot Contessa but is always a big hit with my co-workers.
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 stick cold butter
- 3 cups of flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 1/2 sticks butter room temp
- 1 1/3 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 1/2 cups plain yogurt
Mix first five ingredients together to make streusel. Set aside.
Sift together flour, baking powder, baking soda, salt and nutmeg.
Cream butter and sugar until fluffy. Mix eggs in one at a time, beating well after each. Mix in vanilla.
Fold in dry ingredients and yogurt alternately in thirds beginning and ending with dry ingredients.
Pour half batter into a bundt pan, sprinkle with streusel. Pour in rest of batter and top with streusel. Bake for 55 min in bundt pan at 350°. Cool on rack.