The cake portion of the cupcake is a recipe that I love of an old-fashioned vanilla butter cake. But Corinne had the brilliant idea to make it with coconut milk and coconut extract. The coconut milk makes it so moist and fluffy, and it's just the right combination of sweet and fruity. The frosting for it is a thick cream cheese frosting with some more coconut and vanilla in it. And because these CocoNilla cakes are just as ladylike as their namesake, they are all wearing (edible) pearls.
So far these cupcakes have gotten rave reviews. I love them. And the smell of these baking makes me want to float away to some private island. Mmm... Thanks, Coco!