All Things Coconut

Coconut could rule the world if it wanted to. Remember what My Big Fat Greek Wedding did for Windex? It would appear that coconut has filled the void for the trendy fix-it-all. Lackluster hair? Grab the coconut oil. Legs are feeling a bit dry? Coconut oil will solve what ails ya. And tonight, ladies and gents, coconut is the main event of the cupcake world.

It goes beyond the toasted flakes, whose texture I’ve never been a fan of. These cupcakes have coconut flakes, coconut milk, coconut oil, AND coconut flour. It’s a great reminder, especially with such a decadent food, that there are small adjustments you can make which will render your cupcakes a slightly more healthy snack.

Since coconut has a light and creamy taste, I didn’t think that a regular vanilla cupcake base would do. I decided to work with angel food cake instead. SO glad I did. After all, there’s so much air in angel food cake, that there can’t possibly be any room for calories. Between the healthy coconut substitutions, the cupcake air and the bubbles in my bubbly… might just fly away after eating a few of these.

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Recipe:

Cake:

  • 1 3/4 cup white granulated sugar
  • 1/4 teaspoon salt
  • 1 cup coconut flour
  • 10 egg whites
  • 1/2 cup water (warmed)
  • 1 teaspoon cream of tartar
  • 1/2 cup coconut oil

Frosting:

  • 1/2 cup coconut milk
  • 16 oz confectioners sugar
  • 1/2 cup melted butter
  • 1 cup toasted coconut flakes for garnish

Preheat oven to 350, and line cupcake tin. Combine egg whites, water and cream of tartar in a mixing bowl. Beat on high for two minutes. Sift in flour, sugar and salt. The batter will form medium size peaks. Spoon your cupcake mixture into the liners, making sure that you don’t overfill them (more than 2/3 full). Bake for 20 minutes. To cool, place the cupcake tin on its side. (Not as weird as it sounds, I promise).

Combine coconut milk, sugar and melted butter for the frosting. Whip until light and fluffy. Place coconut flakes into a separate bowl. Dip each cooled cupcake headfirst into the frosting and then into the coconut flakes. Voila!

Hope everyone has a wonderful week!

xo,
Jenna

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