Ultimate Coconut Snowball Cupcakes: A Tropical Dream Dessert

For true coconut lovers, these Coconut Snowball Cupcakes are a blissful revelation! Each bite offers an exquisite blend of flavors and textures, starting with a tender coconut-infused cupcake, giving way to a creamy coconut pastry cream filling, all crowned with a cloud-like coconut buttercream, and finished with golden toasted coconut flakes. This is not just a cupcake; it’s an experience for your senses, promising the ultimate coconut treat you’ve been dreaming of.

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The Quest for the Perfect Coconut Cupcake: A Culinary Journey

Originally shared in July 2009, this recipe holds a special place in my heart, marking a significant milestone in my undeniable journey as a self-proclaimed coconut devotee. If there’s one ingredient I consistently gravitate towards, it’s coconut – its fragrant aroma, its delicate sweetness, and its ability to transport you to a tropical paradise with just a single taste. Over the years, I’ve experimented with countless coconut cupcake recipes, always striving for that perfect balance of flavor and texture. Many were good, some were great, but none quite captured the ethereal essence I envisioned until these Coconut Snowball Cupcakes emerged from my kitchen. They aren’t just cupcakes; they are the embodiment of pure coconut bliss, meticulously crafted to deliver an unparalleled experience.

While I admit these Coconut Snowball Cupcakes might require a little more dedication and time than some other cupcake recipes you’ve tried, I assure you, every step is a worthwhile investment. The process involves crafting a tender coconut cupcake base, enriching it with a decadent coconut pastry cream, and finally, crowning it with a light, airy coconut buttercream. Each component is designed to amplify the coconut flavor, creating a symphony of taste that truly stands apart. The effort put into each layer contributes to a dessert that is not merely eaten but savored, an unforgettable treat that will undoubtedly become a cherished favorite for anyone who shares my passion for all things coconut.

The Allure of Coconut: A Beloved Ingredient

Coconut, with its unique versatility and distinct flavor profile, has captured the hearts of bakers and eaters worldwide. From the refreshing coolness of coconut water to the rich creaminess of coconut milk and the chewy texture of shredded coconut, each form offers a different dimension to culinary creations. In these cupcakes, we harness the power of coconut in multiple forms, ensuring that its delightful essence permeates every single layer. This layered approach is key to achieving the profound, yet balanced, coconut flavor that defines these “snowball” delights. It’s a flavor that evokes sun-drenched beaches and gentle breezes, transforming an ordinary dessert into an extraordinary escape.

A Culinary Mystery: The Anniversary Party Incident

For the most part, I consider my cooking style to be “family-friendly”—unpretentious, comforting, and universally appealing. While I love to challenge myself with intricate dishes occasionally, my day-to-day culinary preferences lean towards the wholesome, familiar foods I grew up with. This ethos usually translates into crowd-pleasing desserts, so I was genuinely puzzled by an incident a few months ago. We hosted an extended family gathering to celebrate my grandparents’ anniversary, and naturally, my sisters, mom, and I were tasked with bringing an array of desserts. I decided this was the perfect occasion to finally showcase these magnificent Coconut Snowball Cupcakes, brimming with excitement for my family to experience their magic.

The party was a joyous affair, filled with laughter, cherished memories, and an impressive spread of delicious food. As the evening wound down and dessert time arrived, I eagerly watched, expecting my coconut creations to disappear quickly. To my surprise, when I packed up to leave, my cupcakes remained largely untouched. Granted, there was an overwhelming “bazillion” desserts vying for attention—cakes, cookies, pies, and more—but still, the sight of my full tray left me baffled. I couldn’t help but wonder: what happened? Why did no one seem to want my beautifully crafted cupcakes?

Redemption and the “Sophisticated” Theory

I brought the untouched cupcakes home, feeling a mix of disappointment and curiosity. The very next evening, my immediate family gathered for dinner. Since I had such an abundance of these coconut beauties, along with some leftover cake, I offered them for dessert. As it turned out, I had to leave early that night with my tired, crying baby, leaving all the leftover treats behind. The following day, my mom called me, her voice buzzing with excitement. She recounted how my dad had absolutely raved about the Coconut Snowball Cupcakes, declaring them a new favorite. Everyone else at the family dinner had apparently loved them too, praising their unique flavor and delightful texture. This glowing feedback made the party’s mystery even more perplexing.

My mom, ever the astute observer, offered a theory that brought a hearty laugh to my lips. She suggested that at the anniversary party, the younger guests primarily gravitated towards the chocolate cupcakes, which were the first to vanish. The adults, on the other hand, tended to opt for larger slices of cake. Her conclusion? These Coconut Snowball Cupcakes might have been perceived as “too sophisticated” for the children’s palates, while the adults were simply too full from the abundance of cake to try them. I found her explanation hilarious because I truly don’t see my food as sophisticated, but rather as comforting and delicious. Her theory, however, offered a valuable insight: perhaps these exquisite coconut treats are best reserved for a more discerning adult audience, or at least for those whose taste buds are ready for a truly elevated dessert experience!

Tips for Baking Flawless Coconut Snowball Cupcakes

Achieving bakery-quality Coconut Snowball Cupcakes at home is entirely within reach with a few key considerations. Firstly, **ingredient quality** is paramount. Use fresh, good-quality coconut products for the most vibrant flavor. Softened butter and shortening are crucial for the cupcake base to ensure a light, tender crumb. When it comes to **mixing techniques**, avoid overmixing the batter after adding the flour, as this can lead to tough cupcakes. Gently folding in the egg whites and shredded coconut helps maintain a delicate texture. Precision with **baking temperature and time** is also essential; an oven thermometer can ensure your oven is truly at 325ºF, and rotating the pans halfway through promotes even baking.

For the **coconut pastry cream**, patience is a virtue. Steeping the coconut in half-and-half allows the flavors to truly meld, and constant stirring while cooking prevents scorching. Ensure it’s fully chilled before filling the cupcakes. Similarly, the **coconut buttercream** benefits from thorough cooling before beating in the butter; this prevents a soupy frosting. If your frosting seems too soft, a brief chill in the refrigerator can work wonders. Finally, when **assembling**, scooping out a small cone from the center of each cupcake provides the perfect cavity for that luscious pastry cream. Don’t be shy with the toasted coconut topping – it adds not only flavor but a beautiful textural contrast, making each cupcake a true “snowball” masterpiece. Follow these tips, and you’re well on your way to creating an unforgettable tropical dessert.

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Coconut Snowball Cupcakes

★★★★★ 5 from 1 vote

Author: Deborah Harroun
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Servings: 24 servings
Course: Dessert

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True coconut lovers will appreciate these Coconut Snowball Cupcakes! Coconut cupcakes are filled with a coconut pastry cream and then frosted with a coconut buttercream. Top them off with toasted coconut for the ultimate coconut treat!

Ingredients

For the Cupcakes:

2 cups cake flour
1/2 cup all-purpose flour
2 1/4 teaspoons baking powder*
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar*
1 teaspoon vanilla extract
1 large egg
1 cup ice water*
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sweetened shredded coconut

For the Coconut Pastry Cream:

2 cups half and half
1 cup sweetened shredded coconut
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Coconut Frosting:

1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups (12 oz) unsalted butter, soft but cool, cut into pieces
1 teaspoon vanilla extract
1/2 cup of the cooled coconut pastry cream
1/2 cup shredded sweetened coconut, toasted (for topping)

Instructions

To Make the Cupcakes:

Preheat your oven to 325ºF*. Line two 12-cup cupcake pans with paper liners.
In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and vegetable shortening until the mixture is light and fluffy, about 3 to 4 minutes. Gradually add the granulated sugar and vanilla extract, continuing to beat on medium speed for another 3 minutes. Scrape down the sides of the bowl, then add the large egg and beat until fully combined.
With the mixer on low speed, alternately add the flour mixture and ice water to the butter mixture, beginning and ending with the flour. Add 1/3 of the flour mixture, followed by half of the ice water, then another 1/3 of the flour, the remaining water, and finally the last 1/3 of the flour. Scrape down the bowl and mix for a few more seconds on low speed until just combined. Be careful not to overmix.
In a separate, clean bowl, whisk the two large egg whites with the cream of tartar until soft peaks form. Gently fold these whipped egg whites into the cupcake batter using a spatula. Then, fold in the 1/2 cup of sweetened shredded coconut.
Fill each cupcake liner approximately two-thirds full with the batter. Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Rotate the pans halfway through the baking time to ensure even cooking.
Once baked, transfer the cupcake pans to a wire rack and allow the cupcakes to cool in the pans for about 20 minutes before carefully removing them to cool completely on the wire rack.

To Make the Coconut Pastry Cream:

Place a fine-mesh sieve over a medium bowl and set aside.
In a medium saucepan, bring the half and half to a gentle simmer over low heat. Add the 1 cup of sweetened shredded coconut, then cover the pan and let it simmer for 20 minutes to allow the coconut flavor to infuse. Strain the mixture through the prepared sieve, pressing firmly on the coconut to extract all liquid, and discard the solids.
In another medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon salt until the mixture is pale and well combined, about 1 minute.
Temper the egg yolk mixture by slowly whisking half of the warm coconut-infused half and half into it. Then, pour this tempered mixture back into the saucepan with the remaining half and half. Cook over medium heat, stirring constantly with a whisk, until the cream thickens significantly, which should take about 6 minutes.
Remove the pan from the heat and stir in the 1 teaspoon of vanilla extract. Immediately strain the pastry cream through the fine-mesh sieve into the bowl you prepared earlier to ensure it’s perfectly smooth. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming and refrigerate for at least 1 hour, or until thoroughly chilled and firm.

To Make the Coconut Frosting:

In a medium, heavy-bottomed saucepan, whisk together the 1 1/2 cups granulated sugar and 1/3 cup all-purpose flour. Add the 1 1/2 cups milk and 1/3 cup heavy cream. Cook this mixture over medium heat, whisking occasionally, until it comes to a boil and visibly thickens. This process usually takes about 20 minutes.
Transfer the thickened mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture on high speed until it has cooled completely. This step is crucial for achieving the right frosting consistency.
Reduce the mixer speed to low and begin adding the softened (but still cool) unsalted butter, one piece at a time, ensuring each piece is fully incorporated before adding the next. Continue mixing until the butter is completely blended.
Increase the mixer speed to medium-high and beat the frosting until it becomes wonderfully light and fluffy.
Add the 1 teaspoon of vanilla extract and the 1/2 cup of the previously prepared and cooled coconut pastry cream. Continue mixing until everything is smoothly combined. If the frosting seems too soft, place the bowl in the refrigerator to chill slightly, then beat it again until it reaches the desired consistency.

To Assemble the Cupcakes:

Once the cupcakes are completely cooled, use a small knife or a cupcake corer to carefully cut a cone shape out of the center of each cupcake. Fill the cavity with approximately 1 teaspoon of the chilled coconut pastry cream. Gently replace the top part of the cone.
Generously frost each cupcake with the prepared coconut buttercream. For the perfect “snowball” effect, gently dip the frosted tops into the toasted shredded coconut, ensuring an even coating. Serve immediately or store in an airtight container in the refrigerator.

Recipe Notes:

*For those baking at high altitude: I adjusted the cupcake recipe by subtracting 1/2 teaspoon baking powder, reducing the granulated sugar by 3 tablespoons, and adding an extra 2 tablespoons of ice water. Additionally, I increased the oven temperature by 25ºF. These modifications typically help achieve better results in higher elevations.

This recipe is barely adapted from Baked: New Frontiers in Baking, a fantastic resource for any passionate baker.

SHOP THIS POST: Essential Baking Tools

Discover More Irresistible Coconut Creations:

Citrus Glazed Coconut Banana Bread

Raspberry Coconut Cupcakes

Crazy for Coconut Bundt Cake

Around the Web: More Coconut Inspirations

Chewy Coconut Cookies from Just So Tasty
Samoa Bundt Cake from Spicy Southern Kitchen
Chocolate Coconut Brownies from Celebrating Sweets

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