Lemon-Filled Coconut Cupcakes With 7-Minute Frosting

6 faves
More from this source


Add a comment


2 cups unsweetened shredded coconut, separated

3 cups (13.5 ounces/400 grams) all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup butter, softened

1 cup granulated sugar

3 large eggs, room temperature

1 tbsp vanilla extract

1 2/3 cups coconut milk (1-398 mL/13 oz can)

3 tbsp corn starch

1 cup cold water

1/2 cup granulated sugar

2 egg yolks, lightly beaten

3 tbsp (1.5 ounces) cold butter, cut in small chunks

1 tbsp lemon zest

3 tbsp lemon juice

2 egg whites

1/3 cup water

1 1/3 cup granulated sugar

1/4 tsp cream of tartar

1 tsp vanilla extract

You might also like

Lemon Pudding Filled Coconut Cupcakes With Shav...
Coconut Cake Or Cupcakes
Rachael Ray
Coconut Cupcakes With Lime Curd Filling
Coconut “Twinkie” Cupcakes With Lemon Filling
Pineapple-Coconut Cupcakes With Buttermilk-Crea...
My Recipes
Gluten-Free Choco-Coconut 'Volcano' Cupcakes
Lemon Cream & Coconut Icebox Cupcakes
The Kitchn
Coconut Cupcakes With Yuzu Buttercream
Dessert First
Lemon Coconut Cupcakes With Cream Cheese Frosting
What's Gaby Cooking
Lemon Coconut Cupcakes