(cake batter)
1/2 c. unsalted butter(not margarine)
3/4 c. granulated sugar
2 eggs
1 tsp vanilla
1 tsp. coconut extract
1 1/2 c.all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 buttermilk
1/2 c. shredded sweetened coconut
(cream cheese icing)
1/2 soft cream cheese
2 tbsp. soft unsalted butter
2 tbsp. cream
1 tsp. vanilla
2-2 1/2 c. icing sugar
Blend cream cheese, butter, extract and cream. Add icing sugar and beat until smooth and fluffy.
(garnish)
1 cup large fancy flake sweetened coconut(toasting it first is optional)
method:
*Preheat oven to 350 degrees
*Line a muffin tin with 12 paper liners
In large bowl, beat butter with sugar until fluffy; beat in eggs, coconut and vanilla extracts and beat until smooth.
Seperately whisk together flour, baking powder, baking soda and salt. Combine with butter mixture alternating with buttermilk. Fold in coconut. Fill liners 3/4 full.
Bake for 20-22 minutes. Transfer to rack; let cool, then top with a mound of frosting. Garnish with piles of shredded coconut.
creamy, sweet & buttery...tropical Heaven!
