I have a serious love for anything coconut, and these are kind of on the top of that list right about now!
I’m completely all about coconut right now. I love everything about it. It’s meaty bite, the healthy benefits and if course the flavor. Maybe it’s because it’s getting warmer … HOTTER … but there’s something about coconut that just is speaks summer to me.
When I want to indulge with a coconut cake without the massive size, I opt for these little delights. They are rich and are so moist. It’s one of those foods that are better the next day, but I don’t think you would be turn one down if it had just been made and sitting there gazing at you with all of that gorgeous fluffy coconut.
Think luscious coconut flavors laced with a sour cream and coconut glaze for extra flavor and topped off by a simple yet fabulous and fluffy icing! It’s so rich and taste so good!
If you are coconut happy, then give these try.
Like I said, these are cupcakes size, but the recipe can easily be made into a traditional sheet cake with ease, just adjust your baking time accordingly. The Coconut Cupcakes are really easy to make and would be lovely for any summer party. I must note that if you opt to make them in the paper cups as I did, you’ll want a spoon to dig in, otherwise the muffin cases will allow you ample access.
- White Cake mix, mixed and baked according to directions (I like Duncan Hines)
Sour Cream Glaze:
- 1/2 cup sour cream
- 1/3 cup Cream of Coconut (do NOT use coconut milk)
- 8 oz Cool Whip
- 1 pkg (3.4 oz) Vanilla Instant Pudding
- 1 tsp Coconut Extract
- 1/2 - 1 cup Sweetened Shredded Coconut for topping
- Bake the White cake mix according to directions on box for muffin pan or 9 x 13 pan. (Hint: Only fill the cupcake batter 1/2 - 2/3 full and no more, you want the cupcakes to be flat on the top as much as possible so the glaze has a chance to really soak in.) Cake is ready when knife or cake tester inserted comes out clean and just starting to turn golden. Allow to cool about 5 minutes. Using a fork, poke holes several times in each cupcake (or across the top of the sheet cake).
Sour Cream Glaze:
- While cake is baking, in a medium mixing bowl add in Sour Cream and Cream of Coconut until well blended. Pour about 1 Tbls of glaze per cupcake (or pour all of glaze evenly over cake if making a 9 x 13 size).
- In a medium bowl, mix together Cool Whip, the dry Vanilla Instant Pudding powder mix and Coconut extract until well combined. Keep refrigerated until ready to use.
- After cakes have been made and glaze has been allowed to soak into cake, frost your cupcake/cake as desired with the prepared icing. Top off with the sweetened shredded Coconut. Keep refrigerated until ready to serve. Best if made day or two before serving.
Can also add in a can of drained Mandarin oranges to the Icing, Nice!
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.