What is it about Easter and coconut? It is the third thing I think of for the holiday. The first two are Cadbury caramel eggs and chocolate mini eggs. I really cannot pin down why I think of coconut with Easter. Perhaps it is because of all the years I would make a coconut cake for my dad when my family celebrated together. He always asked for it. I was thinking of him and how much he would have enjoyed these coconut cupcakes for a change.
The cupcakes are light and airy. Folding in stiffly beaten egg whites gives it that texture. I wanted to keep the lightness so I decided to use seven minute frosting. Plus the almost pure white on top seemed fitting. A sprinkle of coconut flakes lets everyone know what flavor to expect. I could not resist using edible flowers as the final garnish. Violas and pansies are so pretty this time of year.
Easter brings so many memories. I think back to the dresses my mom had made for me. I remember going with her to take the pattern and fabric to the seamstress. She did this to save money instead of buying an expensive dress at the store. The lady would take my measurements and then my mom and her would chat for a while. I recall bits and pieces, including noticing how she had let candles drip down and cover bottles with the wax. The layers of colors were different on each one. They stood out from all the various knick-knacks she had around the house.
I also remember coloring eggs with my dad. The best moment was when he poked tiny holes in an egg and blew out the insides. My eyes were probably big as saucers. You don’t have to worry about colored eggs going bad if they are empty. Handle them delicately and they last a long time. More of my Easter memories have to do with food too like our usual Easter meal of ham, potato salad, and all the other sides and desserts.
Are you planning your Easter menu? Or is it Passover for you? The Sunday Supper contributors are sharing recipes for both. We have a great line-up and plenty to complete your special meal:
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from NeighborFood
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Carrots in Dirt from The Urban Mrs
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
- Japanese Easter Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
- Apple and Cranberry Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
What memories does Easter bring for you? Is it hunting for eggs, dresses, family meals, or ??? I’d love to know what makes the holiday special for you.
For the coconut cupcakes:
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
- 1 cup plus 2 tablespoons granulated sugar divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 cup unsweetened coconut milk
- 4 large egg whites at room temperature
- 2/3 cup sweetened coconut flakes plus more for garnish
- Optional garnishes are edible flowers or candy
For the seven minute frosting:
- 1/3 cup water
- 1 cup plus 2 tablespoons granulated sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
For the cupcakes:
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.
In a medium bowl, add the flour, baking powder, and salt. Whisk to combine.
In a large bowl, add the butter and 1 cup sugar. Beat using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as needed. Add the vanilla and coconut extracts and beat to combine. Add the flour mixture in three additions, alternatively with the coconut milk in two additions, mixing on low speed until just combined. Do not over mix.
In another large bowl, beat the egg whites using an electric mixer with a whisk attachment on low speed until foamy. Increase the speed to high and gradually add the 2 tablespoons of sugar. Beat until stiff and glossy peaks form, about 5 minutes. Do not overbeat.
Gently fold a third of the egg whites into the batter until combined. Gently fold in the remaining egg whites into the batter until combined. Be careful not to deflate the egg whites too much. Stir in the coconut flakes.
Divide the batter evenly among the muffin cups, filling them about 2/3 to 3/4 full (about 1/4 cup batter per muffin cup). Bake for 20 to 25 minutes, or until cupcakes are lightly golden brown and a toothpick or cake tester inserted in the center of the cupcake comes out clean. You can rotate the cupcakes halfway through baking for even browning.
Remove cupcakes from the pan and cool completely on a wire rack. Frost with seven minute frosting. Garnish with coconut flakes. Optional additional garnishes are edible flowers or candy.
For the seven minute frosting:
Bring about an inch of water to a simmer in a saucepan.
In a heat-proof bowl (metal or glass), add the water, sugar, egg whites, cream of tarter and salt. Whisk to combine. Set bowl over the simmering water and mix with a handheld electric mixer on low speed. A whisk attachment works well however you can use regular beaters. Increase the speed to high and beat mixture until it holds stiff peaks, about 5 to 7 minutes.
Remove the bowl from over the pan and set on kitchen towel. Continue to beat until mixture is cool, glossy, and billowy, about 2 minutes more. Beat in vanilla. Use immediately or refrigerate in a sealed container.