Windy Sydney

My Mom and I love coconut, and I had a giant bag of it in my pantry practically screaming, "Andee! Andee! Use me!!"

So, I did.

I went with dark chocolate cupcakes. I love dark chocolate because the flavor is a little more rich. The coconut is a strong flavor, so you need something to balance that out. Of course, any cake flavor would probably work...

I decided to make a coconut cream for the center of the cupcakes...

All I used was a little coconut, sugar, and whipped cream from my fridge. It was really sweet, but delicious. I used the "cone method" to put the filling in the cupcakes and replaced the lid before adding the frosting and decorations.


I went with plain vanilla frosting because I wanted to roll the cupcakes into leftover coconut. Here are the results!