The most requested recipe among all
the sweets at the wedding was the coconut cupcakes.
It’s a favorite cake and cupcake at
The Cottage.
People who don’t like coconut,
like this cupcake.
People who love coconut,
love this cupcake.
Coconut Cake
Ingredients
Method
- Preheat oven to 350°
- Prepare cake mix as directed. (2 mixes may be too much for a 9x13 pan so plan to use remaining mixture for cupcakes or use larger pan.
- Mix together sweetened condensed milk and the coconut cream. Set aside.
- Make several holes with fork in top of the BAKED cake
- Slowly pour the cream of coconut and sweetened condensed milk mixture over the cake allowing the mixture to soak in.
- Completely cool cake, frost with whipped heavy cream combined wit a couple tablespoons of powdered sugar.Cover generously with sweetened coconut. Add a maraschino cherry to each serving/cupcake if desired.
- FOR CUPCAKES: Use a small turkey baster and squirt a little of the milk mixture into the center of each cupcake. You don't need very much - as you don't want it to soak through the papers. Frost cooled cupcakes as you would a cake.
