Then tried to create a Caribbean feel to the event with a coral and turquoise decor, tropical foods and punches and games that helped set the mood. Along with "bridal Pictionary", we played "treasure hunt" where each guest had to search for a buried treasure in a pail of sand- something you could find on a beach. The winner was declared when the "diamond ring" was found. I'll be posting about some of the details and recipes once the photos have been sorted.
|a simple centrepiece of flowers, driftwood and shells|
I took the easy route and doctored up a Betty Crocker yellow cake mix, added some coconut filling to the centres and topping with a coconut buttercream and toasted coconut for decoration.
I knew they were a hit when people were found sneaking them in the kitchen before the party even started. My DIL was overheard saying " OMG, there's coconut filling in them!"
Here's the recipe to make about 24 cupcakes:
1 yellow cake mix
1 can coconut milk stirred
1 cup shredded coconut
Prepare cake mix as directed substituting the coconut milk for the water and oil. Add more water if necessary to equal the amount of liquids originally directed (i.e.: 1 cup water and 1 cup oil = 2 cups liquid vs 1 1/2 cups coconut milk, then add 1/2 cup water to equal 2 cups liquid in total). *Spoon into cupcake pans and bake as directed on cake mix package. Let cool and in the meantime make the coconut filling.
*I always use a 1/3 cup measure for each cupcake - that gives you an even amount to fill the pans but not create huge "lids" on the cupcakes.
This is basically my coconut cream pie filling that I've used for 30 years. You will need about 1/2 the recipe - reserve the rest for snacking!
In the top of a double boiler combine:
2/3 cup granulated sugar
1/2 cup all purposed flour
1/2 teaspoon salt
Add 2 cups milk.
Stir and cook for 10 minutes until thickened. Remove from heat. Beat slightly:
3 egg yolks
Stirring well, pour half of the hot mixture into eggs. When smooth, return eggs to rest of hot mixture and cook until thickened. By doing this, you will not create a cream mixture with scrambled egg pieces in it. Remove from heat and add:
2 TBS butter
2 tsp vanilla
1 cup shredded coconut.
Let cool before going onto next step.
Cut a small half inch diameter hole into the center of each cupcake - do not go all the way to the bottom - you're creating a well for the filling. Spoon or pipe a scant teaspoon of filling into each cupcake. Do not overfill. I found it easiest to use a pastry bag to fill the wells.
Set aside and make frosting:
This is my standard cake decorating frosting that I used when I had my wedding cake business. It is light and yet holds up to a variety of humidity and temperature conditions.
In a heavy duty mixer, beat
1/2 cup Crisco shortening (I know, I know. Trust me on this)
1/2 cup butter or margarine (I prefer margarine as it has more of the same consistency as the shortening)
4 cups sifted icing sugar
Beat until blended, then add enough milk to get the consistency you want. Usually about 4-6 TBS. But you may need more. Add:
1 tsp coconut extract
Continue beating for 7-10 minutes until the frosting is light and fluffy. Cover with a damp paper towel until you are ready to use it. Pipe or spoon frosting onto top of each cupcake and sprinkle with toasted coconut.
To toast the coconut:
Spread a thin layer of shredded coconut onto a cookie sheet and bake in a hot oven (350F) for about 5-7 minutes - stirring often - until golden brown.