2 sticks butter (room temperature)
1/2 cup sugar
1 can grated coconut (I use Ancel)*
1/2 vanilla bean, seeds scraped (or 1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 cups flour
1/2 cup sour cream
1/2 cup evaporated milk (room temperature)
Note* Do not substitute dry coconut for the coconut in the can. If you cannot find Ancel coconut then you may use the Goya brand. It must be grated coconut in heavy syrup in the can!
3/4 cup milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
1/2 cup sugar
3 tbsp cornstarch
4 large egg yolks
1 tbsp coconut rum (I use Ricardo)
Toasted coconut (for garnish-optional)
dry sweetened coconut (for garnish-optional)
Prepare the Custard first:
Combine the milks and vanilla bean in a medium saucepan and bring to a simmer over low heat. In a medium bowl, whisk the egg yolks, sugar and cornstarch. Slowly whisk the warm milk into the egg mixture making sure that it is tempered. Return the mixture into the pot and bring to a boil over medium heat, whisking constantly until thickened. Scrape mixture into a bowl and whisk in the rum. Let cool to room temperature and cover with plastic wrap and refrigerate until cold. At least 2 hours.
Prepare the cupcake:
Preheat oven to 350. In a medium bowl combine all of the dry ingredients except the sugar. In a large mixing bowl, beat butter and sugar. Combine eggs one at a time. Drain the coconut from the can making sure that you do retain some of the liquid from the coconut. In other words...do not take out the excess moisture from the coconut when draining. You want to pour it out into a strainer to get rid of the excess syrup and then dump it into the batter. So, add the coconut, vanilla and almond extract to the batter and combine.
Alternate the dry mixture with sour cream and milk ending with the dry. (To better explain...pour a third of the dry in the batter and mix for about five seconds and then add the sour cream, mix again for about 5 seconds and then the dry again and the cream and finally the dry. This should take about 20 seconds to incorporate everything. Do not worry to fully mix the dry before adding the sour cream and so on. You do not want to overwork the batter. Pour the batter into cupcake tins lined with paper cups ( I got about 2 dozen) and bake in 350 degree oven for about 25 to 30 mins. or until brown and cooked inside.
Remove cupcakes from tins and cool completely on wire rack. Take custard from fridge and spread over the cupcakes. You can also fill the inside with the custard as well.
Decorate with toasted and sweetened dry coconut.
Note: To toast coconut, place sweetened dry coconut on a baking sheet in a 325 degree oven and toast until lightly golden, stirring once, 5 to 10 minutes. Turn off oven and let sit in oven until dry and crunchy. Watch so the coconut do not burn. Enjoy!