Summer Lovin’

Well, it’s been a full year since I’ve tried to start this baking blog and I’m back again!  A great summer batter with fresh coconut and lime flavors. Decorations: I used graham cracker crumbs, teddy grahams, melted chocolate to make faces on the teddies, gummy rings, swedish fish, and octopuses on toothpicks (paper umbrellas if you have them!) for the beach umbrellas.

We used unsweetened coconut and it tasted perfectly fine. So here it is, Coconut Lime Cupcakes (taste like a baked goods version of  Malibu rum!)

Coconut Lime Cake

  • 2 sticks butter, softened
  • 2 teaspoons coconut extract
  • 1 1/2  tablespoons finely grated lime peel
  • 1 1/3 cup sugar
  • 4 eggs
  • 2/3 cup milk (I substitute with almond milk)
  • 1 1/2 cups unsweetened shredded coconut
  • 2 1/2 cups self-rising flour (all purpose works just fine)
Preheat oven to 350. Line cupcake pan with liners. Beat the butter, coconut extract, lime peel, sugar and eggs in large bowl with electric mixer. Stir in milk an coconut, then stir in flour. Divide the mixture among the cupcake liners and bake for 25 minutes. Let cool and then frost with…..

Coconut Cream Cheese Frosting

  • 5 tablespoons butter, softened
  • 5 ounces cream cheese, softened
  • 2 teaspoons coconut extract
  • 1 teaspoon finely grated lime peel
  • 3 cups (1 lb) powdered sugar