Coconut Cupcakes/Cake

I love the flavor of coconut, coming from South India, it's an integral part of our cooking.

I made these cupcakes and a 13x9 cake with the measurements given below and kids started digging into the cake before the pictures were taken...

I added a little coffee extract this time in the cake, and flavor is just delicious.

Going into the recipe...

Preparation Time: 15 minutes 

Bake Time: 25 minutes 

Makes : 12 cupcakes and a 13x9 cake

Ingredients:

All purpose flour: 2 1/2 cups 

Baking Powder: 1 tsp 

Baking Soda : 1/2 tsp 

Salt : 1 tsp 

Unsalted room temperature butter: 10 oz

Sugar : 2 cups 

Eggs : 5

Coffee extract : 1 1/2 tsp

Yogurt / curd / buttermilk:2/3 cups 

Sweetened coconut flakes: 1 1/2 cups 

Cream of coconut: 8 fl oz 

Method:

Pre heat the oven to 350 degrees F.

In a bowl, mix together flour, baking powder, soda, salt and keep it aside.

Use a hand mixer to cream butter, add sugar and beat until fluffy. Add eggs one at a time and beat until they are mixed well. Add coffee extract, curd and dry ingredients and beat to mix it up. Don't over do. Fold in the coconut flakes.

Take a 12 cup muffin pan, place cupcake liners and fill the batter about 2/3 so there is room to raise.

Grease a 13x9 cake pan and pour the rest of the batter in the pan.

Bake for 25 minutes or until a toothpick comes out clean from the center.

Let them cool, poke 3 holes with a toothpick for cupcakes and pour 2tbsp of cream of coconut over them and drizzle some toasted coconut flakes. 

For the cake, poke several holes and follow the same process.