Mini Coconut Cakes with Blood Orange Curd

My mom used to make this amazing coconut cake once a year for Easter - toasted coconut cream cheese frosting, fluffy vanilla cake made with pudding mix, and the perfect balance of tangy and sweet. I am lucky enough that she shared the recipe with me! My version is dairy free, vegan, and gluten-free, but feel free to sub regular cake mix for the Simple Mills mix that this recipe calls for. Oh, and if you use regular cream cheese (as you should, treat yoself) make sure to save yourself a spoonful while frosting!

Here’s what you’ll need:

• Simple Mills vanilla cake mix

• 3 eggs

• 1/3 cup coconut oil, softened

• 1/3 cup water

• 1 Tbsp vanilla bean paste

• 2 Tbsp vegan butter, melted

• 8 oz vegan cream cheese, softened (like Kite Hill)

• 3 cups powdered sugar (use Lakanto for sugar-free, low glycemic)

• 2 Tbsp almond milk

• 1 Tbsp vanilla extract

• 1 cup shredded coconut, unsweetened (plus more for serving)

• Blood orange curd (recipe here)

Here’s how to make it:

Preheat oven to 350F, and prepare Simple Mills mix by combining eggs, oil, water, and vanilla paste with mix. Spray silicon muffin tins or use paper muffin liners in muffin pan. Spoon batter into wells until about 2/3 full and tap pan to even the batter out for baking. Bake for about 17 minutes (might take a few minutes longer depending on your oven). To prepare the frosting, cream together the butter and cream cheese. Add in powdered sugar and milk, alternating until well-combined. Add in vanilla extract and stir in shredded coconut.

Assembling the cakes: After the cupcakes have cooled, removed the liner and cut off the bubbled top so it is flat. Cut the cupcake in half and spread with orange curd, placing the pieces together after. For easiest frosting, place a few pieces of wax paper on a small plate so you can pull them out easily once the frosting is done. Plop the layered cupcake on top of the wax paper and start frosting (go nuts!) Gently remove the wax paper and top the cupcake with more shredded coconut. Keep in fridge if not serving immediately - take out of fridge five minutes before serving and voila!