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1
Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
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2
Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes.
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3
Remove and cool.
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4
In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt.
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5
On low speed, add the butter in small chunks.
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6
Then add the eggs one at a time, followed by the egg whites.
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7
In a small bowl, combine the milk and coconut extract.
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8
Add the mixture to the mixing bowl and mix until combined.
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9
Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes.
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10
Cool the cupcakes completely.
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11
Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling.
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12
Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut.
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13
This recipe was created by a contestant during a cooking competition.
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14
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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15
In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined.
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16
In a small bowl, stir together the cornstarch, 1 tablespoon water and vanilla extract.
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17
Whisk the cornstarch mixture into the hot liquid and bring to a boil.
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18
Continue cooking the mixture until thick, about 1 minute.
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19
Remove from the heat and stir in the coconut.
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20
Let the mixture cool completely before using.
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21
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and cream cheese until fluffy.
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22
Add the vanilla extract and salt.
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23
Gradually add the powdered sugar until desired consistency is reached.
