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coconut cream cupcake

Potato Flake Sourdough Coconut Cake

This Potato Flake Sourdough Coconut Cake and Cupcake recipe is full of coconut flavor with a tender, moist cake and light homemade whipped topping. 
This recipe combines the light, airy texture of potato flake sourdough with a rich coconut cream that soaks into the cake, a fluffy whipped topping, and is topped with perfectly toasted coconut flakes. 
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Servings 21 cupcakes

Ingredients
  

For bulk fermentation:

  • 2 1/2 cups all-purpose flour about 378 g
  • 1 1/2 cups granulated sugar about. 349g
  • 1/3 cup coconut oil
  • 3 Tablespoons softened butter
  • 3/4 cup coconut milk
  • 1/2 cup potato flake starter
  • 3 large eggs

Add after ferment:

  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract

For cream:

  • 1 14oz can sweetened condensed milk
  • 1 15oz can cream of coconut.
  • 1 teaspoon coconut extract

Homemade whipped topping:

  • 2 cups cold heavy whipping cream
  • 4 Tablespoons confectioners’ sugar
  • 1/2 teaspoon coconut extract
  • ¼ teaspoon vanilla

Toasted sweetened coconut flakes:

  • 1 cup sweetened coconut flakes - toasted

Instructions
 

  • In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  • Add sugar and eggs and beat until all ingredients are well-combined and creamy.
  • Add coconut oil, potato flake starter, and coconut milk.
  • Scrape down the sides and bottom of the bowl and then stir in your vanilla and coconut extracts.
  • With the mixer on medium speed, gradually add the flour mixture into the liquid mixture. Mix until combined. Scrape down sides and bottom of bowl to ensure all ingredients are incorporated.
  • Cover with plastic wrap and allow it to ferment at room temperature for at least 8 hours. Can ferment for up to 24 hours.
  • After the fermenting time preheat oven to 350℉. Add baking powder, salt, vanilla and coconut extract to the fermented batter.
  • Mix the batter with a hand mixer on medium speed until fully incorporated.
  • Line cupcake pan with cupcake parchment liners for the easiest cleanup.
  • If making into cupcakes use a ¼ cup measuring cup or cookie scoop to scoop batter into prepared cupcake liners.
  • Bake in the middle or top rack (avoid bottom rack) of the preheated 350℉ oven for 20 minutes. The cupcakes are done when a toothpick or small paring knife comes out mostly clean when quickly stuck in the cupcakes. Because these cupcakes are so moist, it is okay to see a couple of moist crumbs on your knife when you check the finished product for doneness. But any wet-looking crumbs mean they need more time in the oven.
  • If making into a cake-Evenly divide cake batter into prepared pans.
  • Bake on 350℉ for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with a few crumbs.. For best results, rotate your cake pans halfway through baking to ensure even baking.
  • Cakes/cupcakes will be a light golden brown when done baking.
  • While the cupcakes are baking, make the cream:.
  • Mix the cream of coconut, sweetened condensed milk, and 1 teaspoon of coconut extract in a medium bowl. Use a whisk or an immersion blender to make it easier.
  • When cupcakes or cakes are done baking, poke holes in the hot cake with a chopstick or the round end of a wooden spoon and slowly pour the cream mixture over the cake, trying to fill the holes. Let the cake cool completely.
  • While the cake is cooling Make the homemade whipped topping and toast the coconut flakes.
  • To make the whipped topping: In the bowl of a stand mixer combine 2 cups of heavy whipping cream, 4 tablespoons powdered sugar, ½ teaspoon coconut extract, and ¼ teaspoon of vanilla extract. Beat on medium-high speed for 4-5 minutes until soft peaks form.
  • To make the toasted coconut: in a nonstick skillet, heated to medium-high heat, add one cup of sweetened coconut flakes. Stir frequently to avoid burning, do not walk away, it will burn in a matter of minutes. Stir until coconut begins to turn light golden brown. Turn off the heat and immediately remove from the skillet or it will continue cooking and burn.
  • When the cake is completely cool, top with whipped topping and sprinkle with the desired amount of toasted sweetened coconut flakes