It’s All About The Coconut!

Frosted cupcakes piled high with coconut chips.  Yes, coconut chips!!  I came across them at a food show and thought they would make a beautiful complement to chocolate cupcakes frosted with vanilla buttercream.

We shot this cupcake at the studio one day, and it has become one of our all-time favorite shots. To make a more dramatic presentation, I used a  Texas-size cupcake pan lined with extra-large paper liners.  (A standard cake mix will make  10 to 12 cupcakes.) I frosted the cupcakes with a rich vanilla buttercream.  To give the coconut a hint of color and to bring out its flavor, I  very lightly toasted the coconut chips. (Place them in single layer on a baking sheet, and toast in 275° oven for about 5 minutes.)

The best coconut chips are just pure dried coconut—organic, unsweetened and sulfite-free.  You can eat them straight from the package, add them to your favorite trail mix, stir them into a fruit salad—be creative! Coconut chips may be a little harder to find than shredded coconut, but they are certainly worth the search.  I found them at Trader Joes, and they are also available at natural food markets. Or, you can order them online.  Here are a few online resources: Tropical Traditions,  Nuts Online, or Melissa’s.

as photographed by our team, alacartepartners

Cathy

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4 Comments

Filed under Chocolate, Cupcakes, Dessert

4 responses to “It’s All About The Coconut!

  1. Sara Angel

    These look great! I love chocolate + coconut. Just made some bars (http://bit.ly/bzjomU) if you’d like to check them out.

  2. yum! these look delicious! I love the coconut chips!

  3. Absolutely beautiful! I would love to have one, haha.

  4. Those look beautiful with the coconut!

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