The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
This Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut recipe contains powdered sugar, unsalted butter, dark chocolate, white sugar, all-purpose flour and more.
This recipe is a Paleo-version of 'oats' with berries and creamy almond butter! The chia seeds and creamy coconut create a delicious oatmeal-like texture.
