Chocolate Almond Cupcake with Coconut Frosting

Name: Chocolate Almond Cupcake with Coconut Frosting
Ingredients: 1 cup La Tourangelle Virgin Organic Coconut Oil; 3/4 cup blanched almonds; 1 1/2 cups sugar; 6 cups toasted coconut shredded; 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 ounces unsweetened chocolate; 4 large eggs, room temperature; 1 (13 1/2-ounce) can unsweetened coconut milk, stirred; 2 teaspoons pure vanilla extract; 1 pound (two 8-ounce packages) cream cheese at room temperature; 3/4 pound (3 sticks) unsalted butter at room temperature; 1-2 teaspoons vanilla extract; 1 1/2 pounds powdered sugar, sifted; ¾ cup shredded coconut...(toast at 350 for 2-4 minutes, watching carefully so as not to burn)

latourangelle.com

Servings 18 - 24 Cupcakes Author: La Tourangelle Ingredients - 1 cup La Tourangelle Virgin Organic Coconut Oil - 3/4 cup blanched almonds - 1 1/2 cups sugar -

View full recipe on latourangelle.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at latourangelle.com.

Share this recipe:

Cooking tools:

Food processor
Muffin tin
Oven
Stove
Mixing bowl
Whisk
Saucepan
Hand mixer
Cooling rack
Paring knife
Baking dish
Cake tester
Measuring cup
Measuring spoon
Sifter
Spoon

Ingredients

1 cup La Tourangelle Virgin Organic Coconut Oil
3/4 cup blanched almonds
1 1/2 cups sugar
6 cups toasted coconut shredded
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
4 large eggs, room temperature
1 (13 1/2-ounce) can unsweetened coconut milk, stirred
2 teaspoons pure vanilla extract
1 pound (two 8-ounce packages) cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter at room temperature
1-2 teaspoons vanilla extract
1 1/2 pounds powdered sugar, sifted
¾ cup shredded coconut...(toast at 350 for 2-4 minutes, watching carefully so as not to burn)