Chocolate Coconut Cupcakes with Mocha Frosting

Chocolate Coconut Cupcakes with Mocha Frosting

Chocolate, coconut and coffee join together for these little cakes of goodness. 

Servings: 12 Cupcakes

Ingredients:

1 Cup of Flour

1/3 Cup Cocoa Powder

1 1/2 Tsp. Baking Powder

1/4 Tsp. Salt

1/4 Cup Canola Oil

1 Cup Coconut Milk

1/2 Cup Sugar

1 Tsp Vanilla Extract

1 Tsp. Coffee Extract

1/2 Cup Shredded Coconut

Preparation:

1. Preheat the oven to 350F. and prepare your cupcake tin with liners.

2. Sift together the flour, baking powder, cocoa powder and salt.

3. In a separate bowl, mix together the coconut milk, sugar, vanilla, coffee extract and canola oil. Add the flour mixture and stir until smooth, then fold in the coconut.

4. Fill the cupcake liners about 2/3 of the way full so they have room to rise and bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be sure to let the cupcakes cool completely before applying frosting, otherwise it will be too thin and runny.

5. Meanwhile, while your cupcakes are baking it's time to get started on the mocha frosting!

Mocha Frosting

Ingredients:

1/4 Cup Vegan Shortening

1/4 Vegan Butter (Earth Balance)

2 Cups Confectioners' Sugar

2 Tsp. Coffee Extract

1/2 Tsp Vanilla Extract

Preparation:

1. Beat the shortening and the butter together until fluffy.

2. Add the sugar in 1/4 cup increments and continue to mix after each addition.

3. Add the extracts and beat for about another 5 minutes until well combined. Refrigerate the frosting until you are ready to pipe it. If you live in a tropical climate like us, you may want to add an additional 1/4 cup of confectioners' sugar to account for the additional moisture in the air. Refrigerating the frosting before application also allows time for thickening, which makes piping the frosting into pretty towers much easier :)

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Toasted Coconut Mochi

Toasted Coconut Mochi 

Servings: One 9x11 Pyrex Dish

My partner fell in love with this chewy Japanese treat while we were living in Waikiki on Oahu. Since we're pretty far out in the country on the Big Island, I decided to make it at home for a fun Saturday night dessert after spending the afternoon at the beach with some friends. A sweet neighbor shared her family recipe with me which proved to be quite yummy! 

Ingredients: 

1 box of Mochiko (Sweet Rice Four)

1 tsp Baking Powder

1 Can of Coconut Milk

3/4 cup of Non-Dairy Milk (I used Almond Milk)

1 1/2 cups of Sugar

1 tsp Vanilla Extract

1 1/2 Cups of Toasted Coconut

Coconut Oil Spray (or other non-stick agent)

Preparation:

1. Preheat oven to 350 degrees F.

2. Combine dry ingredients in a medium mixing bowl and stir to combine. 

3. Meanwhile, it's time to toast the coconut. Place the coconut shreds in a frying pan and turn heat on stove to low. Be sure to watch the coconut as it will burn quickly. As the pan begins to heat, the coconut shreds will turn a light golden color. Stir the coconut to ensure equal heat distribution. This takes about 3-4 minutes depending on the strength of your burner/stove. The coconut is done toasting when it becomes a deep golden color. It will become fragrant as well. Transfer it immediately to the bowl containing the dry ingredients as it will continue to cook if left in the hot pan. 

4. Combine your wet ingredients in the larger of your two mixing bowls. 

5. Add the dry mixture to the wet mixture and stir until smooth (there will be flakes of coconut but we don't want any other chunks in there). 

6. Transfer the whole mixture into your greased (I prefer using coconut oil spray) pyrex and cover with a baking sheet. Bake for 50 minutes. 

7. After 50 minutes is up, carefully remove from the oven and sprinkle remaining 1/2 cup of toasted coconut evenly on the mochi. Return to the oven and cook, uncovered, for another 20 minutes. 

8. Remove from oven and allow to cool completely (about 1 hour) before cutting into rectangles and enjoy! 

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