This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.
- Serves: 36 persons
- 2cups white sugar
- 1cup butter
- 1tablespoon coconut extract
- 1tablespoon vanilla extract
- 3cups all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking powder
- ¼teaspoon ground nutmeg
- 1cup buttermilk
- ½cup fresh lime juice
- 2cups sweetened shredded coconut
- 2tablespoons freshly grated lime zest
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
Step 2Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
Step 3Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
Step 4Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
Step 5Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.