Coconut Cupcakes with Lemon Parfait

A tasty cupcake made with coconut and a burst of lemon parfait, perfect for spring. Coconut and citrus work well together to make a light and tasty treat that will please your taste buds.

Ingredients:

• 1 cup shredded coconut
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Fresh berries for garnish

Instructions:

Preheat the oven to 350F 175C

Line a cupcake tin with paper liners

In a bowl, combine flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together butter and sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Stir in vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk

Mix until just combined

Fold in shredded coconut, lemon zest, and lemon juice

Divide the batter evenly among the cupcake liners

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow cupcakes to cool completely

In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form

To assemble, cut a small hole in the center of each cupcake and fill it with a spoonful of lemon parfait

Replace the cupcake top

Pipe or spread whipped cream over the cupcakes and garnish with fresh berries

Serve chilled and enjoy your Coconut Cupcakes with Lemon Parfait