In case you didn’t get your fill of coconut with my last post, here’s an adaptation of Martha Stewart’s Coconut Layer Cake recipe. I mini-fied this recently for some guests and we all agreed these cakes were great summer treat – very light and refreshing. We had a hard time getting our guests to go home after serving them these!

Photo Credits: Jon Ventura

An added bonus to the deliciousness of these cupcakes is the healthy dose of coconut afforded by each cupcake. Although coconut was once vilified for its high saturated fat content, we now know that the saturated fat in coconut is actually different (specifically, healthier!) than other saturated fats, and consumption of the type of fat provided by coconut promotes a more favorable HDL/LDL (i.e., good cholesterol to bad cholesterol) ratio. Recent research has also shown coconut oils have antiviral, antibacterial, antimicrobial, and antiprotozoal properties as well as a variety of other important, health promoting nutrients.

Recipe:

(adapted from The Martha Stewart Living Cookbook by Martha Stewart)

Makes 12 cakes

Vanilla cupcakes:

Coconut Cream Topping and Filling:

Instructions:

Vanilla cupcakes:

Preheat oven to 350 degrees F. with two racks centered. Line one 12-cake cupcake pan with cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter on low speed to soften. Increase the speed to medium and beat until light in color and fluffy, 1 to 2 minutes. Keep beating while gradually adding the sugar, until the mixture is light and fluffy, about 3 minutes. Beat in the vanilla. Gradually drizzle in the beaten egg yolks, beating between each addition until the batter is no longer slick. Scrape down the sides of the bowl twice. Beat until mixture is fluffy again, about 3 minutes more. With the mixer on low speed, alternate adding the flour mixture and the sour cream, a little of each at a time, starting and ending with the flour. Divide batter evenly among the 12 cupcake wells. Bake until a cake tester inserted into the center of each cupcake comes out clean, approximately 20 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Remove the cupcakes from the pan and return to the rack to cool completely, top sides up.

Coconut Cream Topping and Filling:

Place egg yolks in a large bowl and whisk to combine. Set the bowl aside. Combine the sugar, cornstarch, and salt in a saucepan. Gradually add milk, whisking constantly. Cook over medium heat, stirring continually until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove pan from heat. Whisk 1/4 cup of the hot milk mixture into the reserved yolks to warm them. Slowly pour the warmed yolks back into the saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until the mixture just begins to bubble, about 2 minutes. Remove from the heat. Stir in the coconut and vanilla. Transfer the topping/filling to a medium mixing bowl. Place a piece of plastic wrap directly on top of the filling to prevent a skin from forming. Set aside to cool slightly, about 10 minutes. Transfer the filling to the refrigerator until firm and chilled, at least 1 hour.

Assembling the cakes:

When the cupcakes are completely cool, peel the cupcake liners off. Using a serrated knife, slice each cupcake in half horizontally to create two layers. Spread 1 heaping tablespoon of the Coconut Cream Topping and Filling on the bottom layer of each cupcake. Cover with the top layer, then place another heaping tablespoon of the Coconut Cream Topping and Filling on the top of each cupcake. Garnish with a quartered strawberry or fruit of your choice for some color and added sweetness.

Nutritional Information (per cupcake):

Calories: 223

Fat: 11.3 g

Saturated Fat: 7.0 g

Carbohydrates: 27.2 g

Protein: 3.6 g

This classic coconut macaroon recipe is super simple – just mix a few ingredients into a single mixing bowl, use a rounded 1/2 tablespoon to divvy up the dough, pop the pans in the oven, and 20 minutes later you have a delicious miniature treat.

Two hints for this recipe:

1. Save the two egg yolks left over from separating the eggs for this recipe – you’ll need them for the next recipe I post!

2. Try to use a more rounded 1/2 tablespoon (in black below) rather than a flatter 1/2 tablespoon (in white below). This will help you create a taller, rounder macaroon.

Recipe:

Makes approximately 32 cookies

Instructions:

Preheat oven to 325 degrees F. with two racks centered. Grease two cookie sheets. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract. Drop by 1/2 tablespoon-fulls onto cookie sheets. Bake for 20 minutes. Immediately transfer macaroons from cookie sheets to wire racks to cool completely.

Nutritional Information (per macaroon):

Calories: 33

Fat: 2.0 g

Saturated Fat: 1.8 g

Carbohydrates: 3.5 g

Protein: 0.5 g

I made these a few weekends ago for a BBQ we hosted at our house – they were a hit. In fact, after eating one of these, one guest actually told my husband: “You must have sold your soul to the devil to get her to marry you.” Now that’s a good mini cake.

Recipe:

(adapted from Cupcakes by Susanna Tee)

Makes 48 mini cakes

Mini cakes:

Frosting:

Instructions:

Mini cakes:

Preheat oven to 375 degrees F. Line two mini muffin pans with mini muffin liners (or you can do two rounds of mini cakes with a single mini muffin pan). Sift together the flour, baking powder, and baking soda. Cream the butter, sugar, and vanilla in a bowl with an electric mixer. Gradually add eggs one at a time, beating well after each addition. Stir in the mashed bananas and yogurt. Fold in the flour mixture, then the mini chocolate chips. Spoon the batter into the mini muffin liners, filling the liners 1/2 to 3/4 full. Bake the mini cakes in the preheated oven for 18-20 minutes, or until golden brown. Remove from oven and transfer to a wire rack to cool.

Frosting:

Place the butter in a bowl and beat until light and fluffy. Sift in the confectioners’ sugar and beat well. Spread the frosting on top of each mini cake and top with sprinkles, as desired.

Nutritional Information (per mini cake):

Calories: 94

Fat: 5.1 g

Saturated Fat: 3.2 g

Carbohydrates: 11.2 g

Protein: 1.1 g

These tiny treats are perfect when you want just a little bit of sweetness without a lotta bit of calories. The trick to portion control with these cookies is to use a teaspoon instead of a tablespoon when dropping the cookie dough onto the baking sheets.

Don’t forget to make the milk fat-free!

Recipe:

(adapted from the recipes found on the back of the Nestle Tollhouse and Ghirardelli chocolate chip bags)

Instructions:

Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat margarine with sugar and brown sugar at medium speed until creamy and lightened in color.  Add vanilla and almond extracts, mix well. Add eggs one at a time mixing well after each addition. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by teaspoon onto ungreased cookie sheets. Bake for 9 minutes or until golden brown.

Nutritional Information (per cookie):

Calories: 56

Fat: 2.9 g

Saturated Fat: 0.6g

Carbohydrates: 7.0 g

Protein: 0.6 g