Coconut-Pecan Cupcakes with chocolate ganache

By taniaf

top with ganache and toasted coconut flakes

Ingredients

• 1 cup sweetened shredded coconut
• 3/4 cup pecans, toasted
• 2 cups sugar
• 2 1/4 cups flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 3/4 cup (1.5 sticks butter, room temp)
• 1/4 cup creamed coconut (or 4 tbsp butter)
• 1 tbsp coconut extract
• 4 eggs
• 1 cup plus 2 tbsp unsweetened coconut milk (9 oz)

Preparation

Step 1

Preheat oven to 325. Line muffins with paper liners. In a food processor, finely grind shredded coconut, transfer to a bowl. Process pecans with 2 tbsp sugar until finely ground. Sift together flour, baking powder, and salt, stir in ground pecans and coconut.
With a mixer, cream butter, creamed coconut, and sugar until pale and fluffy. Add extract and then eggs, one at a time, beating well. Add flour mix in three parts, alternating with coconut milk, beating well.
Scoop batter into cups, filling 3/4 full. Bake 17 minutes. Let cool completely.
Top with ganache by dipping, then sprinkle with toasted coconut.