With flaky coconut and a cream cheese frosting, these little pink coconut cakes are perfect for bridal showers and all-girl entertaining!
Ingredients
- Basic Buttermilk Cake
- 1 ½ c flaked coconut
- Cream Cheese Frosting:
- ½ c vegan butter, softened
- 12 oz vegan cream cheese, softened
- 1 tsp pure vanilla extract
- 2 c confectioner's sugar
- 2 ½ c flaked coconut
- Red or rose-pink food coloring
Instructions
Grease 10 of the cups in two extra large muffin tins.
Make batter as directed in the basic cake recipe. Fold 1 ½ C of coconut into batter. Fill the cups ¾ full and bake at 350°F for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool in tins on racks for 5 minutes. Then turn out onto racks to cool completely.
Combine the vegan butter, vegan cream cheese, vanilla and sugar in a large bowl and beat well with an electric mixer until smooth and spreadable. Add a drop of red or rose-pink food coloring and blend well to make a light pink frosting.
To make snowballs:
Once cupcakes are cool, freeze them (in batches if necessary) on a parchment or wax-paper-lined tray for 20 minutes. This will make them easier to frost.
When you're ready to frost, remove the cupcakes from the freezer and spread a thick, even layer of frosting all over them. Then, freeze them on the parchment-lined try for at least 30 minutes and up to a day.
Remove and spread a second, thick, even layer of frosting over the cupcakes. Sprinkle generously with coconut (approximately ¼ C).
