Description
This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.
Ingredients
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 tablespoon coconut extract
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- ½ cup fresh lime juice
- 2 cups sweetened shredded coconut
- 2 tablespoons freshly grated lime zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- Beat sugar and butter together in the bowl of an electric stand mixer until fluffy
- about 10 minutes. Beat in eggs
- 1 at a time
- adding coconut extract and vanilla extract with the last egg.
- Combine flour
- 1 tablespoon plus 1/2 teaspoon baking powder
- and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean
- 20 to 25 minutes. Remove from the oven and let cool before serving.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 36