• Brownies & Bars
  • Cakes
  • Candies
  • Cobbler
  • Cookies
  • Fancy
  • Fruit Desserts
  • Ice Cream
  • Pies & Tarts
  • Pudding & Custard

    • Recipe:

    Coconut Cupcakes and Sucanat Cream Cheese Frosting Recipe

    Recipe by on Apr 10th, 2012 in ,
    Coconut Cupcakes and Sucanat Cream Cheese Frosting
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    A coconut lover's dream cupcake :)

    Recipe Ingredients:

  • Cake
  • 2 3/4 Whole Wheat Sprouted Pastry Flour, organic
  • 2 1/2 cups unsweetened organic shredded coconut
  • 1 tbs aluminum-free baking powder
  • 2 tsp coarse ground Celtic Sea Salt
  • 2 3/4 cups organic sucanat
  • 1 cup grass-fed organic butter (room temperature)
  • 5 large pastured eggs
  • 1/2 cup organic coconut oil (warmed to melt)
  • 1 cup grass-fed organic buttermilk
  • Frosting
  • 4 cups unsweetened organic coconut chips
  • 16 oz organic grass-fed cream cheese
  • 1 1/2 cups organic grass-fed butter
  • 1/2 teaspoon coarse ground Celtic sea salt
  • 5 cups powdered sucanat (you can make your own powdered sucanat in a blender)

    • Recipe Instructions:

    Preheat oven to 350°. Put cupcake liners in a cupcake pan.

    Cupcakes

    Whisk flour, shredded coconut, baking powder, and sea salt in a medium bowl. Using an electric mixer, beat sucanat and butter at medium speed, until smooth, 4 minutes. Add eggs one at a time, beating between adding each egg. Beat until light and fluffy, 3 minutes. Gradually beat in coconut oil.

    Beat in 1/3 of the dry ingredients at low speed, beat in 1/2 cup of buttermilk, repeat until all of the dry ingredients (3 additions total) and buttermilk (2 additions total) are incorporated. (The alternation of adding the dry ingredients and buttermilk should begin and end with the dry ingredients).

    Pour into cupcake pan. Bake until a toothpick inserted in center cupcake comes out clean, 22–27 minutes. Let cupcakes cool in the pan for 5 minutes then remove cupcakes to cool completely.

    Coconut Flakes

    Preheat oven to 350°. Put coconut chips on a baking sheet lined with parchment paper. Bake for 5-7 minutes until some chips are golden brown. Some will remain white. Let cool. This can be done 3 days in advance.

    Frosting

    Using an electric mixer, blend the cream cheese and butter together on medium speed until well blended. Add powdered sucanat and blend on low and work up to high for 6 minutes.

    Assembly

    Smooth frosting on cooled cupcakes and sprinkle toasted coconut chips on top. Enjoy :)





    Comments and Reviews

  • ajdonatello says:
    I have had these and they are amazing...I think I ate 3 in row! Great recipe! Reply

    • Your email address will not be published. Required fields are marked *




    Contact
    Terms of Service & Privacy Policy
    Advertise
    ©2016 Eat Nourishing