Yield: 4 cupcakes (easily multiplies to create 1 dozen or more)

I have been craving a big layered coconut cake. I love the look of big desserts. But let’s be honest, with only me and Bob living here–and him not eating my food, practically on principal–never mind food sharing dramatically curtailed because of this pandemic, I did not need a big coconut cake to eat by myself. I didn’t even need a dozen cupcakes.

So I developed this recipe for four cupcakes, but I made them extra special with a layer of coconut pastry cream under the delicious coconut cream cheese frosting. I make the pastry cream in the microwave because it is such a small amount, but you could certainly make it in the smallest saucepan you have.

And I like to pipe the frosting on, even though it will be covered by shredded coconut, just so the pastry cream stays in place. Use a fairly large tip so that the coconut in the frosting won’t clog it.

Coconut Cupcakes with Coconut Pastry Cream and Coconut Cream Cheese Frosting

5 tablespoons all purpose flour
3 tablespoons granulated sugar
1 tablespoon + 1 1/2 teaspoons cornstarch
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon sea salt
1/4 cup coconut milk (lite or regular)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Coconut Pastry Cream (recipe follows)
Coconut Cream Cheese Frosting (recipe follows)
Garnish: approximately 1/4 to 1/3 cup shredded coconut, sweetened or unsweetened (I prefer unsweetened)

Preheat oven to 350°. Line 4 muffin tins with paper cupcake liners. In a small bowl, whisk together all ingredients. Divide evenly among lined muffin tins. Thanks for approximately 22 to 23 minutes or until the toothpick inserted in center comes out clean. Cool and then top with 1/4 of the cooled pastry cream followed by 1/4 of the frosting. I like to pipe the frosting on (with a large tip) so the pastry cream stays in place. Sprinkle thickly with shredded coconut.

Coconut Pastry Cream:
1 tablespoon vegan butter
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon sea salt
2 tablespoons coconut milk (lite or regular)
1 drop vanilla extract
1 drop almond extract
Approximately 2 tablespoons shredded coconut (sweetened or unsweetened)

You can make this on the stove top, but because the quantity is so small, I find it easier to make in a small bowl in microwave. Melt together butter and granulated sugar, whisk well, and then whisk in cornstarch and sea salt, followed by coconut milk. Microwave about 30 seconds to thicken. Stir in coconut. Let cool.

Coconut Cream Cheese Frosting:
2 tablespoons vegan butter, softened
2 tablespoons vegan cream cheese, softened
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Approximately 1 cup powdered sugar
If needed: 1 tablespoon coconut milk
1/4 cup shredded coconut (sweetened or unsweetened)

Cream together butter and cream cheese. Best in extracts followed by powdered sugar. If needed to teach desired consistency, beat in a little coconut milk or powdered sugar. Stir in coconut. If piping on, use a large tip that shredded coconut will easily pass through.

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