This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.

Laroo

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
36
Yield:
36 cupcakes
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

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  • Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.

  • Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.

  • Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Cook's Note:

It's easy to halve this recipe.

Nutrition Facts

159 calories; protein 2.2g; carbohydrates 22.1g; fat 7g; cholesterol 34.5mg; sodium 110.7mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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