A must try for all coconut lovers! These cupcakes are just the right sweetness and taste decadent, yet light!


Preheat oven to 350°F (180°C).

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, with an electric mixer on low speed, beat sugar and butter until fluffy. Beat in eggs, one at a time; beat in coconut milk, lime juice, lime zest and coconut extract. Stir in flour mixture, quickly until combined, being careful not to overmix.

Line a 12-cup muffin pan with cup liners. Divide batter evenly among prepared muffin cups; about halfway.

Bake for about 11-13 minutes or until toothpick inserted into the centre comes out clean. Let cool in pan for 5 minutes. Transfer to a cooling rack and let cool completely.

Coconut White Chocolate Frosting: In a large bowl, with an electric mixer on medium speed, beat cream cheese, melted white chocolate, icing sugar, coconut milk, coconut extract and lime zest, scraping bowl as necessary; beat for 1 minute, until well blended. Cover and refrigerate for at least 30 minutes, until thickened and spreadable, or for up to 1 day.

Frost cupcakes evenly and sprinkle edge with toasted coconut. Garnish with lime slice.

Brought to you by: Egg Farmers of Ontario