sounds very yummy! cant wait to try it
Couple of questions: do you just mix everything and bake? and how do you fill the cupcakes and last, but not least, can you freeze them for later use? Thank you!
Is this cake texture suitable for carving or fondant? Inquiring minds want to know! It looks really good!
Hi! Thanx for the comments. Waaa - For some reason the directions got lost even though I typed them! Here you go... Sift dry ingredients into mixer (I add salt separately because I use kosher and it's too big for the sifter). Add all but eggs. Beat on medium for 2 minutes. Reduce speed and add egg a little at a time, scraping the bowl and paddle after. Beat on medium for another 2 minutes. I filled my cupcake liners 2/3 full with a food portioner (large ice cream scoop sized). For cupcakes I preheat my oven to 400 then reduce to 350 right when I put cupcakes in - have noticed a better dome this way. Bake for 15-20 minutes or until golden brown.
I have not tried this as a layer cake yet so I can't speak to whether or not it would hold for carving or fondant but the cupcakes did have a pretty soft crumb so I'd test it before committing to a cake. I'll report back once I've done so.
Rosie - I did end up freezing some well wrapped on a baking sheet and they were wonderful after thawing 2 weeks later!
Ahhh, thank you TamathaV for answering my question. I think I'll try to make some and freeze then.
i am going to try this we love cocnut in our home so this would be the perfect cake for someone for the b day.
Love the receipe and cann't wait to try these wonderful sounding cupcakes. Will let you know. Thanks for the receipe
Why is kosher salt used? Just curious, I made the coconut cake off of the show "Good Eats" and it too called for kosher salt. Just wondering what it does differently than regular salt. Thanks.
I am going to try and make this cake tonight.
letstalkcake - Kosher salt has a more pure taste whereas iodized can give off a little bit of a chemical, sometimes metallic taste. I never noticed until Alton Brown said that and i tried a side by side test. It's really just a personal preference when it comes down to it. Regular salt is fine if that's what you have;) Just note that it tends to be a bit more salty so use a tad less if using regular.
Hi. Just wanted to know if anyone has ever tried this in a cake form? I was thinking of baking it off in a half sheet pan for a layer cake. Thank u.
These look wonderful. I'm wondering how do you fill them with the pastry creme?
Just baked these cupcakes, turned out beautifully. soft velvety crumb. Very good!
Sounds yummy! What size can of Coco Lopez do you use--there is a small and a larger can--how many ounces goes in the cake? I noticed you said just enough left for a Pina Colada.
Thanks for sharing ml
I am new to scratch baking, and tried with NO success the infamous "Shubox" coconut cake (not sure what I did wrong, but I'm sure with practice I could get it ;)). This one looks a bit easier, and it has the sour cream I love to use! I'm excited to try this, thanks for sharing!
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