Coconut Cupcakes

Ingredients

  • Batter:
  • 1 1/4 cup flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla
  • 3/4 tsp coconut extract
  • 1 egg
  • 1/2 cup water
  • 1 cup Gurley’s Golden Recipe Flake Coconut
  • Frosting:
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 3/4 tsp vanilla
  • 1/4 tsp coconut extract
  • Topping:
  • 1 cup Gurley’s Golden Recipe Flake Coconut

Instructions

  1. Preheat oven to 350 F. Line 12 count muffin tin with paper cups. In medium bowl sift together flour, sugar, baking soda and salt. In mixer bowl, beat milk, oil, vanilla, coconut extract and egg. Add dry ingredients with water on top and mix well. Fold in coconut. Fill papers 1/2 full. Bake for 18 to 20 minutes or until toothpick comes out clean. Cool completely then frost.
  2. Frosting: Mix all frosting ingredients in mixing bowl and mix until soft and fluffy. Frost each cupcake and top with coconut.

Pecan Topped Pumpkin Bread

Ingredients

  • Pecan Topping:
  • 1/2 cup brown sugar
  • 1 tsp flour
  • 1/8 tsp cinnamon
  • 1/2 cup Gurley’s Golden Recipe chopped pecans
  • 1 tbsp. melted butter
  • Batter:
  • 2 1/2 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1tsp. butter flavoring
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, combine all topping ingredients and set aside.
  3. In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk; mix well. Stir in vanilla and butter flavoring. Stir in pumpkin and pecans. Pour into 3 greased 7 x 3″ loaf pans. Sprinkle topping over batter. Bake for 60 minutes or until toothpick comes out clean. Let stand 10 minutes before removing to cool on a wire rack.

Coconut Muffins

Calling coconut lovers! These delicious coconut muffins are sure to warm you up with a tropical sunshine taste during these cold, winter months. They go great with a cup of hot chocolate, too!

Ingredients

  • Preheat oven to 375 F.
  • 2 cups flour
  • 3 tsp baking powder
  • 1/4 salt
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup whole milk
  • 2 tbsp. honey
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/2 cup Gurley’s Golden Recipe Flake Coconut
  • Topping:
  • 1/4 cup flake coconut
  • 1 tbsp.melted butter
  • 1/2 tsp. cinnamon

Instructions

  1. In a small bowl, mix all topping ingredients together and set aside. In a large bowl, combine flour, baking soda, salt and sugar. In a separate bowl combine egg, milk, honey, vegetable oil and coconut extract. Mix well. Stir in dry ingredients until combined. Fold in flake coconut. Fill greased or paper-lined muffin cups 2/3rds full. Sprinkle topping over batter. Bake 18-20 minutes. Cool for 5 minutes before moving to a wire rack.