Yield: about one dozen cupcakes
Ingredients:
For the cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs, separated
1 teaspoon vanilla extract
1/2 cup full-fat coconut milk
1 1/4 cups sweetened shredded coconut
For the filling:
3 tablespoons coconut cream
2 ounces cream cheese, softened
1 cup confectioners’ sugar, sifted
1/2 cup shredded coconut
For the frosting:
1/2 cup (1 stick) butter, softened
3 cups confectioners’ sugar, divided
2 tablespoons lime zest*
1 tablespoon freshly squeezed lime juice*
1/4 cup coconut flakes, toasted
Read more at Spoonful of Flavor
