What you need:
For the cake:
- 1 stick butter
- 1 cup vegetable oil
- 1 cup sugar, plus some
- 5 whole eggs, separated
- 3 tsp. vanilla
- 1 cup coconut
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup buttermilk
For the frosting:
- 2 pkg cream cheese
- 1 stick butter
- 2 tsp. vanilla
- 2 lb. powdered sugar
- 1 cup chopped walnuts
- 1 cup coconut
- Sprinkles, if desired
Directions:
- For the cake: Beat egg whites until stiff peaks form; set aside.
- Cream together butter, oil, and sugar until fluffy.
- Mix in egg yolks, vanilla, and coconut.
- In a separate bowl, mix together flour, baking powder, and baking soda.
- Alternating, add dry ingredients and buttermilk to butter-sugar mixture.
- Fold in egg whites.
- Pour into cupcake tins. Sprinkle each top with a little pinch of sugar.
- Bake at 350* for 15 to 20 minutes or until toothpick inserted into the center comes out clean. - I will be trying 325* next time to see if it makes a difference. Mine seemed to cook quickly after 15 minutes and almost were overcooked.
- Allow to cool for 5 to 10 minutes in pan, then remove to cooling racks to cool completely.
- For frosting: Beat together cream cheese, butter, vanilla, and powdered sugar until fluffy. Stir in coconut.
- Pipe onto completely cooled cupcakes. Top with some chopped walnuts and sprinkles, if desired.
Note: The frosting will go soft at room temperature, so make sure you refrigerate if you aren't serving right away. These are best served the same day!
Recipe from Pioneer Woman