Coconut is one of those super versatile fruits. It can be mixed with just about anything sweet, and it’ll taste great! Whether it’s another fruit or chocolate, it’s a flavor of its own that can pair nicely with others. Plus, the smell of coconut is so refreshing and comforting, I love to bake with it.

My boyfriend recently got some coconut & caramel instant oatmeal. Once that scent hit me, I was hooked and dreaming up ways to combine the flavors into a yummy baked treat. And that’s where this recipe came from! Enjoy these – they are sticky and sweet, creamy and light, and oh, so summery!

What you need:

1/2 cup butter (softened)
1 1/2 cups sugar
4 egg whites
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup sour cream
1/4 cup milk (I use unsweetened almond milk)
1 can (14 oz) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 cup toasted coconut

Make them:

Preheat the oven to 350 degrees. Prepare the muffin pans – I prefer the mini cupcakes, (this silicone pan is AMAZING). I spray mini muffin cups with olive oil. Place cupcake liners in the cups if you make standard cupcakes.

In your mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well in between. Add the extract.

In another bowl, combine the flour, baking powder, baking soda and salt.

In a small dish, combine the sour cream and milk. Whisk together until the sour cream becomes more liquid than solid.

Add the flour mixture and sour cream mixture, alternately, into the the creamed mixture.

Fill muffin cups 2/3 full with batter and bake for 12 – 15 minutes. Make sure when you put in a toothpick, it comes out clean.

Let the cupcakes sit for about 10 minutes before removing from the muffin pan. Take them out and use a skewer or toothpick to poke holes in each cupcake. I poked about 5-6 holes in my mini cupcakes.

Whisk the condensed milk, evaporated milk and coconut milk together. Spoon the liquid over the tops of each cupcakes, and rub in the mixture with the back of the spoon. Place in the fridge for at least 10 minutes. I left mine in until I was ready to put the whipped cream on them.

To toast the coconut, place the coconut in a small baking pan and put it in the oven for about 5 minutes, or until it turns golden brown.

Place the bowl for the whipped cream in the freezer for about 5 minutes. Whip the heavy whipping cream until it begins to thicken. Add the powdered sugar and keep mixing until soft peaks form.

Spoon on whipped cream and sprinkle with toasted coconut. ENJOY!!!