The Crazy Coconut Caper

Have you ever noticed that sometimes things just converge in life? It all started with Jenn's book. I had cupcakes on the brain. (It's a wonderful book, by the way -- you'll love it! Don't miss Lesa Holstine's review!) Then someone recommended adding raw coconut oil to my dog's food. Apparently, it's a natural anti-fungal and anti-bacterial. I bought the coconut oil, and sure enough, my mother started reminiscing about her friend's signature cake. She made coconut cake for every birthday, holiday, and celebration. In the Domestic Diva Mysteries, Natasha has a signature color (oh! that would make a great question in a contest!), but who knew someone might have a signature cake?

By that time, I was itching to try the coconut oil. I dipped a spoon into it and tried just a taste. It reminds me a little bit of an Almond Joy or a Mounds, but it has the texture of Crisco. A little bit of research indicates that raw coconut oil is nothing short of a miracle food curing hair and skin issues, "maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength." WEIGHT LOSS? Bring on the coconut oil!

By now you see where this is going. I had to make crazy coconut cupcakes. To lose weight -- you understand.

Crazy Coconut Cupcakes

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 egg
1/3 cup milk
1/3 cup heavy cream
1/4 cup raw coconut oil
1/2 cup shredded coconut


Preheat the oven to 350 degrees. Place cupcake liners in the cupcake pan. Note that I wanted to make a small batch. This makes about 11-12 cupcakes. If you need more, double the recipe.

Combine the flour, sugar, baking powder, shredded coconut, and salt, and mix with a fork.

Separate the egg. Beat the egg white until it forms gentle peaks, but isn't dry. Set aside.

Beat the egg yolk briefly, slow the mixer and add a the coconut oil. Slowly add some of the flour mixture. Alternate adding the liquids and the rest of the flour mixture.

Gently fold about 1/4 of the mixture into the egg white. Add the rest in two portions, folding each time. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake 18-22 minutes or until a cake tester comes out clean.


If you're the type who prefers the cake part of cupcakes, top these with a strawberry and you're done. They're delicious without frosting. But if you're the type who thinks nothing can be too sweet -- go for the frosting below!

Crazy Coconut Cupcake Frosting

Interestingly, raw coconut oil does not need to be refrigerated. That made me start thinking about buttercream and how delicate it is in the heat. If you've read The Diva Takes the Cake, you know what I'm talking about! I don't know how well coconut oil frosting will stand up to heat, but here it is --

6 tablespoons raw coconut oil
4-6 tablespoons milk or cream
3 cups powdered sugar

Place the coconut oil in the mixer with 2-3 tablespoons of milk or cream and mix. Add powdered sugar 1/2 cup at a time, mixing well. Alternate adding the liquid and the sugar until it reaches a nice frosting consistency. Spread or pipe on the cupcakes. I sprinkled mine with a little bit of Wilton's Sprinkles -- not with murder!

Enjoy losing weight!


Aside from having a crazy coconut cupcake crisis, I'm happy to say that I managed to make a trailer for The Diva Paints the Town. (If it's too small to see clearly here, you can check it out at YouTube.)

Don't forget Jenn's cupcake contest! Sprinkle with Murder is in bookstores near you! If you’d like to win cupcakes from Crumbs Bake Shop, send us an e-mail at MysteryLoversKitchen@gmail.com or a comment with your idea of the wackiest cupcake ingredients you can think of.

~ Krista