Martha Stewart's Coconut Cupcakes

Martha Stewart's Coconut Cupakes:
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut (finely chopped in food processor)
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract

(makes 21 Cupcakes)
 
Directions:
1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder and salt in a large bowl then add finely chopped coconut.
2.  Cream butter and sugar with a mixer until light and fluffy.
3.  Add eggs 1 at a time.  Beat after each addition.
4.  Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients(vanilla and coconut milk) ending with dry.
5.  Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
6.  Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Top with Vanilla Buttercream Frosting.  Enjoy!

**Cupcakes will keep covered for up to 3 days**

Coconut Cake

Ingredients

Cake:

1 cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup unsweetened coconut milk

1 teaspoon pure vanilla extract 

It was Tim's birthday and per his request- a Rebel cake!



Filling:

3/4 cup sugar 

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut

Frosting:

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract  

Directions:

1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

2 Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
4 While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

5 Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

6 To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this hap pens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.

7 Cover loosely and refrigerate for three days (if you can stand it that long!).