Coconut Cupcakes

Thursday, 19 August 2010

I was never a big fan of coconut when I was a kid, but that’s because most of the coconut I encountered was partially dried, overly sweetened and had the texture of cuticles. When I tried my Great Aunt Lois’ fresh coconut cake, all that changed. She insisted on using fresh coconut and said if one was not available, not to bother making her cake. I love fresh coconut, but they don’t grow where I live. And even when I can get fresh coconut, getting one open and ready to eat can be intimidating enough to prevent me from making anything with one. Fortunately, some brands of fresh-frozen coconut are now imported from Asia and they are infinitely better than the dry stuff in the baking aisle, almost as good as fresh. And Asian canned coconut water, intended as a beverage, makes a great baking ingredient, light and fresh tasting, it’s a world away from canned coconut milk. So, armed with better frozen shredded coconut and great-tasting coconut water, I set about making my Aunt Lois’ cake in the form of cupcakes. We have trouble finishing a whole cake around my house, but cupcakes seem to disappear pretty well. These stay moist for days and they are downright delectable. Coconut Cupcakes

 

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