Forktionary

Coconut Choco Delights Recipe

Indulge in these irresistible Coconut Choco Delights! Moist coconut flakes baked into a tender cupcake base are topped with a decadent, rich chocolate frosting. The perfect blend of tropical sweetness and chocolatey goodness – a guaranteed crowd-pleaser! #coconutcupcakes #chocolatecupcakes #coconut #chocolate #baking #easyrecipe #dessert

Prep Time 20 mins
Cook Time 42 mins
Calories 494.4 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Coconut Choco Delights 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Choco Delights

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large egg whites
  • 1 1/2 cups evaporated milk
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut
  • Recipe yields enough frosting for 14 cupcakes
  • 8 ounces semi-sweet chocolate chips
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

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How to Make Coconut Choco Delights

  1. Preheat oven to 350°F (175°C).
  2. Line two standard cupcake pans with 14 foil or paper liners.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  4. In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 1/2 cups granulated sugar, and 1/2 cup shortening using an electric mixer until light and fluffy.
  5. Add 4 large egg whites and beat for 3 minutes until very light and foamy.
  6. Gradually add half of the dry ingredients to the wet ingredients, followed by 1 cup evaporated milk, then the remaining dry ingredients. Mix until just combined.
  7. Stir in 1 teaspoon coconut extract and 1 cup sweetened shredded coconut.
  8. Fill each cupcake liner about 2/3 full with batter.
  9. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cupcakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  11. While cupcakes cool, prepare the frosting: Place 8 ounces semi-sweet chocolate chips in the bowl of a food processor.
  12. Heat 1/2 cup evaporated milk until it simmers. Pour over the chocolate.
  13. Let sit for 10 minutes, then pulse until smooth.
  14. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract. While the processor is running, gradually add 1/2 cup (1 stick) softened butter.
  15. Process until the frosting is thick and smooth. If needed, refrigerate for 5 minutes to firm up.
  16. Transfer the frosting to a piping bag fitted with a medium-sized round tip.
  17. Pipe frosting onto cooled cupcakes in a decorative swirl or pattern.
  18. Enjoy your delicious Coconut Choco Delights!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

120g

Fat

83g

Carbs

16g

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Sweets & Sides Desserts American Vegetarian Summer Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation Occasion For Large Groups Cupcakes Desserts Cakes Brunch Number Of Servings