I think coconut might be one of my favourite flavours whether it be in a curry or a cupcake (look at that versatility). Its flavour is distinct but super light and makes me think of sunny times on an island….which is never terrible. I’ve made my favourite coconut macaroons several times since I discovered how easy they were in December, but I decided it was time for a new coconut dessert in the house and so these coconut cupcakes happened. They were gone the same night they came out of the oven, so I guess everyone liked them!
The recipe from Canadian Living will leave you with nice, fluffy cupcakes. I’m not a huge fan of cream cheese icing as they suggest for the garnish, so I dipped the tops of my cupcakes in melted dark chocolate with some toasted shredded coconut on top. The contrast between the light cupcakes and the strong chocolate is a winner. I think these are a great sprummer (spring + summer!) treat and would be perfect for a Mother’s Day dessert if any of you are baking for Mum this weekend! Enjoy!
I love that you combined spring and summer to create sprummer! These remind me of the best almond joy ever…well actually mounds because they don’t have nuts. They are one of my very favorite candy bars and I love that you dipped your cupcake in chocolate. You are my kind of foodie!
Haha, I have heard sprummer somewhere before, so unfortunately can’t take credit! I could dip almost anything in chocolate….thanks for stopping by!