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Here’s how the rating system works:
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| Quickie Coconut Cupcakes Recipe courtesy Rachael Ray Show: Food Network Specials Episode: Rachael Ray's Block Party Overall User Rating:  |
Easy twist on a Classic
12/31/2004 at 12:14pm
User: STACY from Temecula, CA User Rating:
I'm a bake from scratch kind of gal, spurning boxed cakes for the most part. But hey, everyone gets in a time pinch, right? Surprisingly, the cupcakes turned out perfectly and very un-box-like. The homemade frosting also turned the treat into something more special. The frosting is a little too sweet and should be halved in amount unless you want extra for other occasions. I have two baggies left over in the freezer now ready for the next pinch. They made my husband happy however, and that's the most important reviewer in my household! I'll be holding onto the recipe for sure.
Delicious!
09/22/2007 at 04:32am
User: Anonymous User Rating:
So moist and sweet - I loved the toasted coconut idea in the earlier review. Like suggested, I sprinkled coconut on the top of the cupcakes with 5 min left of baking. I also tried toasting some coconut separately, and sprinkling that on frosted cupcakes. yum!
Yummmi
07/25/2006 at 08:30pm
User: natashya from rancho cucamonga, CA User Rating:
Very moist till the third day,Love it!!!! thx Rachel
Yummo!
07/01/2007 at 06:51pm
User: Charlotte from Manlius, NY User Rating:
Very moist, very simple, very homemade like! Everyone raved about these.
Pure Joy!
04/13/2005 at 11:39pm
User: Elena from Valencia, CA User Rating:
These delicious cupcakes were outstanding on their own. So I felt they would be twice as exquisite with white chocolate cream cheese frosting. It took them to the top!
Fabulous!
03/29/2007 at 09:40am
User: Anonymous User Rating:
I made this as a sheet cake yesterday and it was fabulous! I followed the recipe almost to the letter- the only change I made was to add another 1/2 tsp. of coconut extract and a 1/2 cup more of the flaked coconut since I love a strong coconut flavor. Instead of pouring batter into cupcake cups- I just poured it into a 9 1/2 x 13 pan, baked for 28-32 minutes, and voila, a moist coconut cake! It was the easiest and tastiest coconut cake recipe I have found so far! I made my own white chocolate coconut frosting for this and that really was the icing on the cake, all puns intended! Next time, I will definitely try this as cupcakes to serve at a party! Thanks, Rachael!
Finally! An easy COCONUT cupcake
02/11/2008 at 09:22pm
User: Sue from Boyds, MD User Rating:
This is a GREAT recipe because it's easy, and the cake really tastes like coconut. We upped the coconut extract to 1T, and added 1t vanilla to the cake. We've made mini cupcakes which are great but have trouble standing up to the frosting process because the cake is so light. It bakes up better as regular sized cupcakes, or a full blown 8" round or 13x9" cake. The frosting is good, but the recipe makes WAY too much, so be careful to cut the amounts back to suit how many cupcakes you're making. One third of the amount of frosting will cover a full cupcake recipe's output. Finally, we rolled our iced cupcakes in flaked coconut and it added just the right touch.
Easy and Delicious
01/14/2006 at 07:34pm
User: ReGina from Washington, DC User Rating:
I made this for a dance reception, and they were quite a hit. Instead of frosting, I added coconut on top of the cupcakes about 2/3 through baking. The toasted coconut was a bigger hit with adults and didn't make it seem like a traditional cupcake.