Coconut Cupcakes

I have a binder that is just a copy of recipes from my maternal grandmother (aka Nana) that I browse through quite a bit. It’s typed from an old typewriter, and we think these are recipes she got from getting books from the library and copying them down for her to make later. I’m pretty sure she didn’t have an app to look at daily for inspiration. 🙂 I look through it when I’m thinking of her, or when I need some sort of inspiration for some throw back casseroles or desserts (see the Marzetti casserole earlier in my blog – that’s in here too). I found this recipe for Coconut Cake with Coconut Cream Cheese icing in there, and I admit I don’t recall her making this specific cake but I was interested in trying it. Here’s a shot of the recipe in my binder. I have no idea who to give credit for, so we’ll just say it was all Nana’s idea.

Now, I am not a lover of coconut, except for the occasional rum drink by the pool and Italian Cream cake. The first time I made this as a cake was for some friends who had family in town and I know they love all things coconut. It turned out great and they gobbled it up. No pictures of the cake since it was a gift and I wasn’t taking a pic of everything I make that’s interesting at that time, unlike now. I did change a few things on this recipe, for both the cake and cupcake versions. I only put 1 cup of coconut in the icing and I toasted the other cup to put on the top – see note at the bottom on how to make it .

I was making some food for the same family for a birthday dinner last week, so I thought I’d try these in cupcake form. They were a big hit and I even tried one this time. I now have 2 cakes I like with coconut in them – just what I need! Other than the icing change, I followed this recipe exactly, only I baked the cupcakes for about 18 minutes, which made about 20 cupcakes. However you decide to create these, they are delicious! Enjoy!!

Note: To make the toasted coconut – put sweetened flaked coconut on a parchment paper lined cookie sheet. Broil until toasted – watch it like a hawk the whole time – tossing every few seconds to evenly brown.