Have I ever mentioned that my ten year old son is odd? I mean, he has the usual quirks of kids his age – not wanting to take a bath regularly, forgetting to do his homework, wanting to stay out playing with his friends when he should be getting ready for bed – but there are some things that I just have to shake my head at. His undying devotion to Johnny Cash and Elvis Presley, for starters. Neither the husband nor myself listen to either of them with any regularity, but for some reason my son is completely obsessed with them – and the Millionaire Quartet in general. How many other kids can tell you who Carl Perkins was, or can rhyme off the names of the members of Johnny Cash’s band? Then there’s the World War II fixation, which has him lugging home books the size of small countries so he can find out more. I swear, he’s got the soul of a crusty octogenarian. He tells us to turn our music down.
Those things aside, he’s a pretty good kid. Except for his bizarre dislike for certain foods. Not olives or capers, which he gobbles down by the handful, but coconut. How can you hate something so tasty?! I, on the other hand, love coconut . All things coconut – coconut milk, coconut candy, coconut shrimp. It’s the flavour of my all-time favourite pie. But pie, as you may know, can be a hella lot of work. And sometimes, you just need a quick hit of that coconut cream pie flavour without all the hassle
That’s where these cupcakes come in.
I found the recipe on A Delightfully Sweet Life and knew it was the answer to my prayers. All the flavour of my favourite pie in the convenient form of a cupcake. And trust me – the flavour is there. The cake is light and sweet but not overpoweringly so – I would almost say that in a way I actually prefer it to the pie. But please don’t tell the pie that – don’t want any hurt feelings.
As good as the white chocolate frosting sounded, I wanted something a little more…tropical to accompany my cupcakes. So I did like the song says and put the lime in the coconut. However, there was no need to call a doctor – no bellyache came from this heavenly pairing. Just pure coconut perfection. I included the recipe for you so you can have the option too.
1 1/2 cups icing sugar
1/4 cup unsalted butter
1/4 cup coconut milk
1/4 lime, squeezed for juice
1/2 cup plus 2 tbsp sweetened coconut flakes (more to garnish as desired)
up to 2 tbsp corn starch to thicken
Stir ingredients together in large bowl until smooth, then frost cakes. Use additional coconut flakes to decorate.