Coconut cakes are always showstoppers at family gatherings. Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up.
I followed the recipe exactly. They required 30 minutes to be cooked enough, but they turned out looking exactly like the picture. There is adequate coconut flavor. The taste is very heavy - they were light enough in texture but a ton of butter in each bite. The frosting was also very buttery and didn't add anything to flavor or make a nice presentation. Overall, the result was vaguely pleasant, but too heavy, and mostly really boring. I ended up adding some raspberry jam on top to cut some of the heaviness.
Good cupcake! I'm not a fan of almond flavoring, so I just doubled the vanilla in both the recipe and the frosting. The recipe only made 24 cupcakes for me though :) I made them for easter, put them in some cute flower shaped cupcake holders and they were a hit!
Could not believe that after putting a pound of butter in these cupcakes that you could not taste it at all. They were mediocre at best. I did not frost the one that I tasted so maybe all the flavor is in the frosting. What a disappointment and what a waste of a pound of butter.
My husband said these are the BEST cupcakes he has ever had...a homerun! I thought I had almond extract, but the bottle was empty when I was making them so just used all vanilla extract. Everything else followed recipe to the T - made a 1/2 batch and they were so good made the other 1/2 to take to work tomorrow. YUMMY!
These are not good cupcakes, they are fantastic cupcakes. I am a bakery snob and these are hands-down better than anything you will buy in a store! I didn't change the recipe one wit and they are perfection! They are very dense, very pound-cakeish. If you like coconut you are gonna LOVE these!
This was my first time making cupcake and they came out delicious. My wife,mom they all love it. Plus it's so easy to do.next time I will do different frosting and see how they come out.
I loved these cupcakes, I made a double batch and sent some out to my neighbors and they loved them too. This recipe is just like a pound cake my grandparents used to make when I was little.The only way I changed this recipe was to add 1 Tbsp of lemon zest instead of the 1 1/2 tsp of almond extract. I have never like almond extract, Vut thanks for this recipe
Really liked this recipe, was easy to make and had good texture and moistness to the cupcake. I downsized the recipe to make 6 cupcakes and it turned out pretty good. Moist, Not too dense, not to fragile cupcakes. Living in high altitude I did adjust by adding more liquid and less sugar, baking powder, baking soda. I like the mix of vanilla/almond extract I have always used it for my basic yellow or white cakes. Loved that this was simple to make and mix. Wished I could post pics! :)
I made this cupcake as my first attempt at baking! Super easy & tasted great. Got great reviews from all the recipients.
very good and very addicting. super moist and delicious. easy to make.
EXCELLENT cupcakes. Dense, moist, full of flavor and great presentation. We made these for Easter and put chocolate eggs on top so they looked like little nests. Highly recommend toasting the coconut for full flavor. So good!
