I made the Southern Manhattan Coconut cake with SMBC a couple of years ago. This week, the cake is on the HCB schedule. I thought of skipping it until I saw Hector’s posting of coconut curd on his blog. I was intrigued. So I made the cake as cupcakes (1/3 recipe - yield 12 cupcakes @ 42 grams each). I injected some of the curd into the middle of each cupcake. The curd was a bit too runny for this.
The frosting is cornstarch stabilized whipped cream, with some more curd addition. The whipped cream was too runny - I couldn’t get it stiff enough to pipe so I just apply a generous dollop on each cupcake. Next time I will try using more cornstarch or use gelatin.
Taste is excellent! The curd is good by itself but it improved when it’s added into the cream. The cake is soft and crumbly. All together, very coconut-y cupcake.