I loved Martha's cupcake recipe! It was light, airy, moist and so coconutty! I loved Food Network's topping -- it tasted exactly like candy bar.
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt
Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely.
6 ounces bittersweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.