The Best Coconut Cupcake recipe I ever baked was a result of a project for Spanish Class. You see, my daughter came home from school the other day, and said she needed to bring authentic food from the Dominican Republic to her high school Spanish Class. I said, “can we bake?” (after the great 27 ingredient Shrimp Taco incident of last month… I just wanted to clarify up front how much work this was going to be…. what is it with Spanish class and food??). She said we could (yay!!), and we were off to the internet to do research (“to the internet” doesn’t have the same ring as “to the Batmobile!”, does it?).
A Bizocho Dominicano is the National Cake of the Dominican Republic. Looks delicious. HOWEVER! The recipe came with a warning that it was extraordinarily difficult to get right. Now… I don’t ordinarily shy from a challenge, but, the shrimp incident had made me wary, and I couldn’t see the point in spending 8 hours making something fabulous for a bunch of high school kids (sorry sweetie… love you…) Besides, cake needs cutting and serving and so…
We made a few adjustments.
First, we went with a cupcake form. Cupcakes are easy to transport, and they just look friendly.
Second, we added a bit of coconut to the cake, and to the frosting…. because…well… coconut seemed tropical…
Naturally, we kept the Pineapple Filling….yum.…
And because the cake is traditionally topped with sugar flowers, we topped the cupcakes with sprinkle flowers (made of sugar).
These cupcakes are a bit dense with coconut… but this helps them hold up to the pineapple filling…
I cut a hole for the filling with a metal coffee scoop, but you can use a spoon. I understand they even have cupcake corers, but I haven’t tried them yet ( I have a problem with tools that can only be used for one thing, I lose them in the drawer).
The butter cream frosting has Cream of Coconut for flavor. I sprinkled a few sugar flower sprinkles over the cupcakes (for authenticity), but you can sprinkle them with shredded coconut.
I’ve included Step by Step Photos at the bottom to make it easier!
Quick Look at Contents
Best Coconut Cupcakes Recipe (with Pineapple Filling)
Find Cream of Coconut Here
Step By Step Instructions for Best Coconut Cupcakes Recipe
Put the Canned Pineapple, Cornstarch and Sugar in a Saucepan
Stir Until All Dissolved Together
I haven’t tried this with fresh Pineapple… I imagine it’s delicious. If you do, can you let me know how it went?
Cook for 5 Minutes over Low Heat… Remove From the Heat… Add the Butter
Add the Vanilla too… Whisk together.
Pour the Pineapple Stuff in a Bowl… Cover with Waxed Paper…
Push the Waxed Paper down Against the Pineapple to prevent skin formation
Yes, you can use plastic wrap… make sure it’s not too hot.
Whip up the Butter and Sugar
Don’t Shortcut this step, you want it to go 4 to 5 minutes… it will be light colored and fluffy when ready
Add the Other Ingredients
Alternate Flour and Buttermilk…. then add the Coconut
Don’t forget to scrape the sides, and the bottom under the beaters
Use a Scoop with a Thumb Release to Fill the Cupcake Liners
Ready for the Oven
Make sure the Oven is preheated to 350
Make Sure the Cupcakes are COMPLETELY Cooled
Before You Fill / Frost Them
Really… it will just be a mess otherwise
Dig a Hole in the Cupcake
I use a coffee scoop… but you can use a spoon or paring knife
yes…you can get a fancy cupcake scoop
You Might Want to Trim the Bottom of the Plug You Pulled Out
That way the Pineapple won’t googe out
Fill the Plug with Pineapple Filling
Put in a Tablespoon full (or a bit more if you like)
Line Then Up to Frost
For the Frosting, Combine the Butter and Powdered Sugar Slowly
When Combined…pick up speed
Add Cream of Coconut and More Powdered Sugar
Whip together until light and fluffy
Look at it, taste it… adjust with more Powdered Sugar or Cream of Coconut
Load the Piping Bag…
I Use a Star Tip… makes it look fancy
Pipe the Frosting on in a Spiral
Yes… you can use any other shape you prefer…
Flowers are Best… Coconut is Good
Cute Sugar Flowers Make Your Coconut Cupcakes Perfect
Wilton 6 Mix Sprinkle Assortment, Flowerful MedleySprinkles 3.5 Ounces-DaisyWilton 710-7000 32 Count Daisy Mini Icing Decorations, AssortedWilton 710-2215 Icing Decoration, Royal Flower Rainbow, MiniSmall Daisies Sugar Decorations Cookie Cupcake Cake Easter Flowers 12 CountWilton 415-8039 Flower Cupcake Decorating KitDress My Cupcake DMC27298 Decorating Edible Cake and Cookie Confetti Sprinkles, Mini Flowers, 2.4-OunceLeafed Flower Sugar Decorations Cookie Cupcake Cake Easter Flowers 12 Count
Want to Make an Authentic Bizcocho Dominicano Cake?
This Recipe is the One
Aunt Clara’s Kitchen Dominican Cooking has a fabulous recipe with loads of photos. She explains that the cake is traditionally made by a Master Baker…not a home baker… and lets you know that her first try was a fail.
This recipe is not for the faint of heart… but what a masterpiece.