Tuesday, February 28, 2017


1 pkg (7-oz) unsweetened shredded coconut
1 ½ cups unbleached all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon coconut extract (optional)
2 large eggs, room temperature
½ cup buttermilk, room temperature
For the Frosting
½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
3 cups powdered sugar
Pinch of salt
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 – 3 tablespoons heavy cream
¼ cup chopped Blue Diamond Almonds coconut almonds

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Add ⅔ of the coconut to the baking sheet and bake for about 5 – 6 minutes, or until lightly toasted. Remove and allow to cool. Reserve about ⅓ cup of the toasted coconut and set aside for the frosting.

Raise the oven temperature to 350 degrees F.
Line a 12-cup muffin tin with cupcake liners.

In a bowl, mix together the flour, baking powder, and salt; set aside.

Beat the butter, sugar, and coconut (both toasted and untoasted) until light and fluffy. 

Add the extracts and beat well.

Beat in the eggs one at a time, mixing well between each addition.

Alternate between adding the flour (in three additions) and buttermilk (in two additions) beginning and ending with the flour.

Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a wooden toothpick comes out clean.

Remove from the oven and allow to cool on a wire rack.

To Make the Frosting:Beat the butter for the frosting until smooth. Add the powdered sugar one cup at a time, beating well between each addition until well incorporated. Add in the salt and the extracts and mix well.

Add in the heavy cream one tablespoon at a time until the frosting is a nice smooth consistency.

Frost the cupcakes in your preferred method. Take the reserved coconut and add to the sides of the frosting. Top with the crushed almonds.

Note: This is a Blue Diamond Almonds recipe and picture.

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