My sweet friend from church, Connye, is amazing.
Definitely a gal after my own heart with her Texas style, love for Hershey's chocolate coffee creamer, and awesome baking skills.
After an evening of Bunco at her house, where I must add, I went home a Loser, she shared this de-lish Coconut Cupcake recipe with me. If you LOVE coconut, these are a must try. Very good, very moist, and very coco-nutty.
Thanks Connye! Definitely a keeper!
Connye's Coconut Cupcakes
3/4 lb (3 sticks) unsalted butter (room temp)
2 c. sugar
5 extra large eggs (room temp) - I just used large since that's what I had in the fridge.
1 1/2 t. vanilla extract
1 1/2 t. almond extract
3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. buttermilk
14 oz. sweetened shredded coconut
Cream butter and sugar till light with mixer on low, add eggs one at a time, add vanilla and almond and mix well. Add together flour, powder, soda and salt. In 3 parts, add dry mixture, alternately with buttermilk to the batter, beginning and ending with dry. Mix just until combined. Fold in half of coconut. bake 25 to 35 minutes. (I baked mine at 350 for 15 minutes, then popped them right in the freezer for 10 minutes.)
1 lb cream cheese room temp
3/4 lb unsalted butter
1 t. vanilla
1/2 t. almond extract
1 1/2 lb. powdered sugar.
Blend cream cheese, butter and extracts, add in sugar.
Ice cupcakes and sprinkle with remaining coconut.