Coconut Cream Raspberry Filled Cupcakes

All through my childhood I grew up with jam coconut cake and that was Dad's favorite cake.
Simple but really delicious when combined with a golden yellow or white cake, spread with jam topped with coconut.
We all loved coconut cream pie also, so I thought lets put all these flavors together! Coconut filling, golden cake, raspberry jam and shredded coconut!
Are you with me? Well here it is!

Dad Favorite combination coconut cake with raspberry jam!

If you are a raspberry and coconut lover, this is the cupcake for you. Two great taste in one!



My dad loved a simple yellow cake with coconut and raspberry jam on top. He would have loved these!



The filling is amazing and the raspberry compliments that coconut cupcake in flavors.



The cake is delicious, moist and tender and the pudding keeps them so moist inside.



I have always been a big fan of coconut and raspberry together and in a cupcake, it's a bonus dessert.


Dad just loved this combination. I make these in his memory often thinking how much he would have loved them.


I know he would have enjoyed this version of coconut and raspberry cupcakes, especially with the cream inside them and then topped with raspberry.


He always loved coconut and raspberry cakes. Mom made one every year for his birthday.

Coconut Cream Raspberry Filled Cupcakes Pin for later

Homemade Cupcakes A Special Treat

Treat Yourself to homemade cupcakes with a taste of golden cake and delicious coconut cream filling.


Everyone raves about the two great taste and reminds me of a Hawaiian tropical taste with a creamy center and raspberry topping.


These are a delightful tender cake everyone will love.


My Dad was used to his mom making everything from scratch. All fresh ingredients and lots of butter.


This is one of those special recipes when it's worth going the extra step and making everything from scratch.


He would have so appreciated the homemade coconut cream pudding and the homemade vanilla golden cake cupcakes.


When you want to make something special for everyone to rave about, this is a great little cupcake bursting with great flavors.


Golden cake or yellow cake is delicious by itself, this one is all dressed up with cream and berries.

cupcakes, raspberry, coconut, cake

dessert

Author: Claudia Lamascolo

COCONUT CREAM RASPBERRY FILLED CUPCAKE RECIPE

prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

In a bowl using an electric mixer cream:

1/2 cup shortening

1 1/2 cups sugar

Beat until light around 12 minutes.

Add:

1 teaspoon pure vanilla extract

2 eggs

2 1/4 cup cake flour or sifted flour

2 1/2 teaspoons baking powder

1 teaspoon salt

Beat with mixer alternating with 1 cup plus 2 tablespoons milk.

Pour into cupcake tins that are lined with paper cups and bake on 375 degrees until browned on top slightly 25 minutes. Cool completely.

Make Coconut cream filling:

Homemade filling or use boxed puddings such as French vanilla, vanilla or coconut cream by package directions adding 1/4 cup to 1/3 cup of shredded coconut:

3/4 cup sugar

1 1/2 cups unsweetened coconut milk

1 1/2 cups whole milk

1/4 cup cornstarch

5 egg yolks

1/4 teaspoon salt

1 cup flaked, unsweetened coconut toasted**

2 teaspoons vanilla extract

1 tablespoon butter

instructions:

Directions:In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture. In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Note:

*** To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Cut the centers out of each cooled cupcake.

Fill with cooked coconut cream filling or vanilla pudding, instant pudding per package instructions. Add 1/4 cup shredded coconut to the pudding. More for on top garnishing.

Assembly:

Cut the middles out with a knife or apple corer. Fill with pudding. Place the middle back in the cupcake after filled.

In the microwave warm 1/2 cup seedless Raspberry jam for 15 seconds. Spoon 1 teaspoonful over cupcake. Add more flaked coconut on top.

Add a dollop of whipped cream on top or whipped topping. Garnish with fresh raspberries dipped in warm jam on top.

calories
80

fat (grams)
5

carbs (grams)
10

protein (grams)
5

sugar (grams)
6

Created using The Recipes Generator