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In these Lemon Coconut Cupcakes a moist coconut cupcake that is made with both dried coconut and coconut milk is filled with lemon curd and then topped with a coconut Italian Meringue Buttercream. And then topped off with some more toasted coconut.
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And then topped off with some more toasted coconut. Use Sherriff's lemon meringue mix, make coconut flour from bag coconut.

Replaced the butter with coconut oil, and mixed it into the recipe Used honey instead of sugar And added a little almond milk

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In these Lemon Coconut Cupcakes a moist coconut cupcake that is made with both dried coconut and coconut milk is filled with lemon curd and then topped with a coconut Italian Meringue Buttercream.  And then topped off with some more toasted coconut.

American Heritage Cooking

Lemon Coconut Cupcakes (Italian Meringue Buttercream)


clock
20 minutes
Ingredients
Vegetarian ∙ Makes 28 Cupcakes
Refrigerated
  • 4 Eggs
Canned Goods
  • 3/4 cup Coconut milk
Baking & Spices
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 3/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1 cup Sugar
Nuts & Seeds
  • 1 Coconut, Sweetened toasted
  • 1 Lemon or coconut extract
Dairy
  • 1/2 cup Butter

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