Named for my great-grandmother “Honey,” these old-fashioned coconut cupcakes are tender and super coconut-y.
They say that traits usually skip a generation, but in my case, they skipped two. My great grandmother, who was called “Honey” by everyone who knew her, was a baker and caterer. She baked cakes for the whole city of Buffalo, New York, and was especially well known for her coconut cake. Unfortunately, there was no real recipe left when she passed, only scribbled notes on an old index card from my mom’s green tin recipe box. Once I became the family baker, I took it upon myself to recreate Honey’s famous coconut cake and coconut cupcakes. It was a challenge to get it as “coconut-y” as the original but finally, I nailed it. The trick was adding coconut milk and shredded coconut to both the cake and the frosting.
Here’s a little video showing how the coconut cupcakes are made. Enjoy!
Coconut Cupcakes Video Tutorial
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Per serving (24 servings) Serving size: 1 cupcake Calories: 407 Fat: 21 g Saturated fat: 14 g Carbohydrates: 53 g Sugar: 41 g Fiber: 1 g Protein: 3 g Sodium: 154 mg Cholesterol: 69 mg
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