Coconut Cupcakes with Pineapple Compote Filling
Prep time: 30 minutes
Cook time: 20 minutes
Makes 16 cupcakes
- ½ cup sweetened shredded coconut flakes
- 1 cup all-purpose flour
- ¾ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- 1 cup sugar
- 4 eggs
- ¾ cup coconut milk
Pineapple Compote Filling
- 2 egg yolks
- ½ cup canned crushed pineapple
- ¼ cup sugar
- Pinch salt
- 2 Tablespoons unsalted butter
- ½ cup unsalted butter
- ½ cup shortening
- 4 cups powdered sugar
- 2-3 Tablespoons milk
- 1 teaspoon vanilla extract (You can also use coconut extract if you want an extra coconut-y flavor)
- Start by toasting the coconut flakes. Preheat oven to 300 degrees and spread coconut flakes evenly on a baking sheet. Bake for 9 minutes. Check every 3 minutes and toss. Sweetened coconut burns easily so keep a close eye on it. Remove from oven and set aside.
- For the cupcakes, preheat oven to 350 degrees. In a medium size bowl whisk together flour, coconut flour, baking powder and salt. Set aside.
- Using a hand or stand mixer beat together butter and sugar on medium-high speed until combined and light in color; about 3 minutes. Add eggs, one at a time, and beat well after each addition. Scrape down sides of bowl as needed.
- Alternately add flour mixture and coconut milk starting and ending with the flour and beat on low speed until just combined. Do not overmix.
- Scoop batter into lined cupcake tins until they are ¾ of the way full. Using a large cookie scoop will help fill them uniformly. Bake for 15-16 minutes (check after 12 minutes) or until an inserted toothpick comes out clean or with only a few crumbs on the toothpick. Remove cupcakes from tins and allow them to cool on a wire rack.
- While cupcakes are baking, make the pineapple compote filling. In a double boiler over medium heat, combine egg yolks, crushed pineapple, sugar and salt. Whisk to combine and stir constantly* until mixture thickens; about 10 minutes. Remove from heat and stir in butter until melted and incorporated into the compote. Cover with plastic wrap directly onto the mixture to prevent skin from forming. Allow to cool.
- Buttercream frosting: With a hand or stand mixer combine butter and shortening in a medium size bowl until smooth. Add 2 cups of powdered sugar and mix until smooth. Add vanilla/coconut extract and 1-2 tablespoons of milk and mix until smooth. Add remaining powdered sugar and mix until smooth. Adjust milk if you need a more pipeable consistency.
- To assemble: Cut a small hole in the center of the cooled cupcakes about ½-1 inch deep with a pairing knife or back end of a large piping tip. Fill hole with 1 teaspoon of pineapple compote. Using a pastry bag fitted with any design tip you like (I used a Wilton 1M) pipe buttercream frosting over cupcake. Top frosting with toasted coconut.
*It’s important to continuously stir the compote mixture so the egg yolks don’t scramble.
Yum! I think I’ll go have one now. Be right back!