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Gluten-Free Coconut Cream Cupcakes

Coconut with a hint of butter and cream, topped with chocolate. Sure to please every one of your taste buds!

Ingredients

Cake Ingredients:

  • 1 cup milk or dairy-free milk alternative
  • 1/2 cup water
  • 1 cup butter softened, or dairy-free alternative
  • 3 large eggs
  • 1 1/2 cups coconut flakes
  • 2 1/4 cups sugar
  • 2 Tablespoons baking powder
  • 3 cups Mehl's Gluten-Free All-Purpose Flour
  • 1 Tablespoon vanilla

Frosting Ingredients:

  • 3 sticks butter room temperature or Smart Balance margarine (for dairy-free)
  • 1 cup Cream Cheese or shortening for dairy-free
  • 2 cups coconut flakes
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla
  • 3 3/4 cups powdered sugar

Instructions

Cake Directions:

  1. Preheat oven to 375 degrees.

  2. Add all the cake ingredients into a large mixing bowl and mix well on medium speed until nice a creamy.
  3. Oil a tall 9" x 13" pan and pour the batter in and spread evenly.
  4. Bake the cake for 30 - 45 minutes or until knife or toothpick comes out clean.

Frosting Directions:

  1. Beat the butter or margarine and cream cheese or shortening very well until it is nice and soft. 

    Add the coconut, cocoa, and powdered sugar and beat until everything is nice and fluffy.

  2. Let the cake get completely cooled down to room temperature. 

  3. Turn upside down and spread frosting evenly over top of cake about 1/4 inch thick.

  4. Cut and serve and watch for happy smiles!