Modeled
after my Great Aunt Louis’ Coconut Cake, which she always made with fresh
coconut, these cupcakes rely on frozen shredded coconut and canned coconut
water, products readily available that were not around when she was baking.
6 tablespoons butter, softened to room temperature but not melted,
1.)Line a dozen muffin cups with paper
liners and brush the insides with a little oil or spray with non-stick spray.
Preheat the oven to 350.
2.)In the bowl of an electric mixer,
whip the butter and sugar until light and fluffy. Beat in the egg whites, then
the vanilla extract.
3.)In a separate bowl, whisk together
the flour, baking powder and salt. Add about a third of this mixture to the
butter mixture along with one third of the coconut water and beat until smooth;
scrape down the sides of the bowl with a rubber spatula. Repeat this with the
remaining thirds of flour and water.
4.)Distribute the batter evenly between
the prepared cake pans. Bake until the cakes are puffed and golden brown; they
will spring back when pressed lightly in the center. Cool the cakes for 15
minutes in the pans, then remove from pans and cool completely on racks.
5.)Top each cupcake with a mound of
Fluffy White Icing and cover the icing with grated coconut.
