Sweet mellow coconut pairs well with zesty cilantro in this playful treat. And if you don’t have cilantro, this would also work well with lemon balm.
1 box Pound Cake Mix (I used Betty Crocker) 3/4 cup Milk 2 eggs 1/4 tsp ground Cinnamon 1 tsp Vanilla Extract 1/4 cup Sweetened Flaked Coconut 1/4 cups Cilantro, finely chopped 1-3/4 cups Confectioners Sugar 1/4 cup Butter, softened Zest of 1 Lime, finely chopped Juice from 1 Lime 1-2 tbsp Milk (as needed) Instructions Preheat oven to 350 degrees and line cupcake pan with paper cupcake liners. Add cake mix, milk, eggs, cinnamon and vanilla to a large mixing bowl. Mix on low for 30 seconds. Increase mixer speed to medium and mix for 3 minutes. Fold in coconut and cilantro. Fill each cupcake liner halfway. Bake for 20 minutes. Remove from baking pan and cool on a wire rack. For the frosting, combine confectioners sugar, butter, milk, lime zest and juice with a mixer in a medium bowl. Beat for 1-2 minutes until very creamy. Add milk a tablespoon at a time to get the consistency you like. Decorate cupcakes as desired.
Looking to try out more adventurous desserts? This Lime Basil Dessert Pie might just be for you! Or go all the way and grow your own herbs with our Herb Starter Kit.
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