coconut-pecan cupcakes with dark chocolate & coconut frosting

It’s only June 7th and I attended my 3rd BBQ of the season this weekend. This summer is starting off right! Some friends and family got together and I was asked to bring the dessert. My brother’s girlfriend picked these out. The cake recipe is adapted from Martha Stewart’s Cupcakes book and the frosting I threw together.


Coconut-Pecan Cupcakes

  • 1 1/2 cups sweetened shredded coconut
  • 3/4 cup pecans
  • 2 cups sugar
  • 2 & 1/4 cups all-purpose flour
  • 1 TBSP baking powder
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 TBSP coconut extract
  • 4 large eggs
  • 1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)

In a Ziploc bag, crush pecans. Ideally they would be processed but I am currently lacking a food processor so a Ziploc bag and a meat tenderizer got the job done. Add 1 cup coconut and set aside.

Combine flour, baking soda and salt. Stir in coconut and pecan mixture.

Cream butter and sugar until fluffy. Add extract and then eggs one at a time. Scrape the sides of the bowl as needed.

Alternate adding flour mixture with milk until just combined. Fill cupcake pans with liners and fill each 3/4 way full of batter. Bake at 350º for about 22 minutes.

Dark Chocolate Coconut Frosting

  •  5 cups powdered sugar
  • 2 sticks unsalted butter, softened
  • 1/4 cup dark chocolate cocoa powder
  • 1 tsp coconut extract
  • 1/4 cup almond milk

Begin creaming butter and add 1 cup powdered sugar at a time. Add cocoa powder, coconut extract and milk.

Pipe on to cooled cupcakes and sprinkle with remaining coconut flakes.