|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!|
Golden Cake or Cupcake batter recipe:
In a bowl using an electric mixer cream:
1/2 cup shortening
1 1/2 cups sugar
Beat until light around 12 minutes.
1 teaspoon pure vanilla extract
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
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.
*** 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.
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.
+claudia lamascolo Author
Coconut Cream Raspberry Filled Cupcake Recipe
Posted by claudia lamascolo