Originally Pinned By Salad in a Jar. See the original recipe here.
I don’t know who Amie is, but I think her coconut coconut coconut cake is great! Especially after the few minor tweaks that I found really helped (and a few that didn’t work so well).
The original recipe makes this cake in a cake pan. I thought it would be fun to try cupcakes. Here’s the problem: in the recipe it instructs to poke holes in the finished cake and pour the creme of coconut over top. Well with cupcake wrappers when you pour the creme of coconut over most of it drips to the outside of the wrapper. This both defeats the purpose of adding the creme (since it won’t absorb through the wrapper) and it gets the wrapper all sticky (hence voiding the purpose of using a wrapper int he first place).
I think cupcake sizes would still work fine, but DO NOT use the wrappers.
A change that did work was switching from using “whipped topping” a.k.a. hydrogenated oil to fresh homemade whipped cream. It’s very easy to make if you have a stand mixer. Just add in the whipping creme and gradually add sugar while beating on medium/medium-high for about 4-5 minutes.
Top each cupcake with a little shredded coconut and voila!