We don’t like to focus on trends that will come and go. We like to look at influences that will stand the test of time. This is true for beauty, fashion, home decor, and now food! The Foodie 2020 series is all about those buzz-worthy bites we expect to see in the coming year.
Alex Daynes shares why coconut is seeing the spotlight this year. She shares her no-nonsense coconut cupcakes, which you can make with a box mix! You just need a few add-ins to give it that coconut-y flavor.
Find more of Alex’s recipes at www.myownmealplan.blogspot.com.
- 1 Box White Cake Mix
- 3 eggs
- 1/2 cup Oil
- 1 cup Water
- 1 4.5 ounce Coconut Pudding Jello Mix (do not prepare it, just add the dry mix)
- 1 teaspoon Coconut extract
Coconut Cream Cheese Frosting
- 1 pound Powdered Sugar
- 1 8 ounce block cream cheese (room temperature)
- 1 cube butter (1/2 cup)
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
Mix all the ingredients together in a stand mixer! You want the frosting to be thick so that when you pipe it onto the cupcake, it holds its shape.
Use a piping bag with an open star piping tip that is about 1/2 inch diameter. Pipe frosting onto the top of each cooled cupcake.
Toasted Coconut Flakes
- 1 bag toasted coconut
Preheat oven to 400. Spread coconut out onto cookie sheet. Bake for 6 minutes. Using a spatula, stir the coconut and place back into the oven for 2 minutes. Repeat 2-3 times until the coconut is toasted and browned. Let cool before topping the cupcakes.