Quickie Coconut Cupcakes

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Ok..I did make some changes...added coconut instant pudding and 1 tsp vanilla extract instead of coconut extract and used applesause instead of oil! Other than that everything was the same! Taste Wonderful! Was very moist!!

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I made this tonight for new years eve. Instead of cupcakes I made it into a bundt cake. I think the amount of coconut extract listed in the recipe is way too little, i had to add more and it still wasnt enough. I used the classic white cake mix and the taste of the vanilla over-powered the taste of the coconut. I wish it had more of a "coconut" taste. I didnt make frosting I made a glaze from a paula deen cinnamon roll recipe, and topped it with toasted coconuts it was good but the glaze was a bit sweet. Overall the cake came out decent, my family liked it.

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as many times as Racheal Ray has said that she can not bake she is baking cupcakes!!!!!!!!!!!!Even boxed!!!!!!!WOW!!!!!!!!!!!!!!I CAN'T BELIVE MY EYES!!!!!!!!!!!!I NEVER THOUGHT IN MY LIFE RACHAEL RAY IS BAKING SUCH DELICIOUS AND MOIST BOXED CUPCAKES!!!!!!!!!!!!I LOOK AT HER COOKING DIFFERENT NOW!!!!!!!!IF RACHAEL RAY CAN BAKE ANY BODY CAN!!!!!!!!!!!

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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.

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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!

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Very moist, very simple, very homemade like! Everyone raved about these.

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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!

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Very moist till the third day,Love it!!!!
thx Rachel

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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.

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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!