Coconut Almond Cupcakes

Prep Time: 20 Minutes

Time to Table: 1 Hour

Serves: 24


  • 2 cups sweetened shredded coconut
  • 2 1/2 cups cake flour
  • 3/4 cup ground almonds
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup Daisy Cottage Cheese
  • 1/3 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs


Heat the oven to 350 degrees. Spread the coconut on a baking sheet. Toast in the oven for 5 to 10 minutes, stirring occasionally, until golden brown. Measure 1 cup of the coconut for the cake; reserve the remaining coconut for garnishing. Line 24 medium muffin cups with paper liners. Stir together the flour, almonds, baking powder and salt; set aside. In a food processor bowl, process 2/3 cup cottage cheese, water, vanilla and 1 teaspoon almond extract until blended; set aside. In the bowl of a stand mixer, beat ¾ cup butter on medium speed for 30 seconds. Gradually beat in the granulated sugar on medium speed until fluffy. Beat in the eggs on low speed, one at a time, until blended. In 3 parts, alternately add the flour mixture and the cottage cheese mixture, beginning and ending with flour mixture, scraping the bowl between additions. Fold in 1 cup of the toasted coconut. Divide the batter evenly among the muffin cups. Bake for 17 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack. Frost the cupcakes with Daisy's Buttercream Frosting and sprinkle the frosted cupcakes with the remaining toasted coconut.