All Recipes Cake







1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1 pinch salt

5 tablespoons butter, cut into chunks

2/3 cup milk

1 cup white sugar

2 eggs

1 egg yolk

1 teaspoon vanilla extract

1/2 cup shredded coconut


1/4 cup butter, softened

4 ounces cream cheese, softened

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1 teaspoon grated lemon zest

1/4 cup shredded coconut, or to taste


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Mix flour, baking soda, and salt together in a bowl.

Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.

Beat white sugar, eggs, egg yolk, and one teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Gradually add buttermilk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners’ sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about one teaspoon shredded coconut onto each cupcake.


Per Serving: 308 calories; 14.8 g total fat; 82 mg cholesterol; 199 mg sodium. 40.5 g carbohydrates; 4 g protein