Coconut Cupcakes

A tropical take on a classic.

Ingredients:

Simple white cake recipe:
1 cup white or coconut sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Frosting:
1 pint heavy cream, chilled
1 cup icing sugar
1 teaspoon vanilla extract
1/2 cup Coconut King Shredded Coconut

Preheat oven to 350 degrees. Line a muffin tin with liners. Cream together the butter and sugar until smooth. Beat in the eggs and vanilla until combined. In a separate bowl mix flour and baking powder together and then slowly spoon into the wet mix until combined. Spoon batter into liners. Bake for 20 minutes. Let cool before frosting.

In a stand mixer, beat heavy cream, icing sugar and vanilla until frothy. Fold in the shredded coconut. Spoon on the top of each cupcake and then sprinkle with more shredded coconut.