I made these chocolate coconut cupcakes several weeks ago to bring to dinner at a friend's new house. It seemed like a lot of work to gather all of the ingredients: coconut oil, coconut extract, coconut milk, shredded coconut. Okay, it really wasn't that much work, because I already had everything save the coconut extract. I haven't really done much baking with coconut flavors other than adding toasted coconut as decoration.
The recipe is from Vegan Cupcakes Take Over the World
. I thought that the slight hint of coconut in the cupcake was really nicely balanced with the chocolate. I attempted to make a chocolate coconut frosting, but I haphazardly just added some coconut extract. Gross - coconut extract smells like artificial coconut (think Malibu rum) and too much of it has a chemical taste. I should have just added some coconut milk! Oh well, lesson learned.
. I thought that the slight hint of coconut in the cupcake was really nicely balanced with the chocolate. I attempted to make a chocolate coconut frosting, but I haphazardly just added some coconut extract. Gross - coconut extract smells like artificial coconut (think Malibu rum) and too much of it has a chemical taste. I should have just added some coconut milk! Oh well, lesson learned.
After sadly throwing away 4 cups of frosting, I made some vanilla buttercream and then topped the cupcakes with toasted coconut. Deeeeeelish. I wonder if it is possible to bake cake in half of a coconut shell.....