has anybody tried this recipe? If so, what did you think about it? I would like to try it, but as cake. Do I need to do anything special to the recipe to make it suitable for a cake pan?

I haven't personally tried it, but I've read reviews from a lot of people who have, and they say it's absolutely wonderful. The only thing is that the recipe for the cream cheese icing that goes with it makes about twice as much as you need.

I've also considered making it a large cake, and to me it looks like the recipe would do just fine in large cake pans. Do post if you try it, I'd love to hear how it turns out!

These were discussed on another forum I visit- eGullet- and they get great reviews over there. I've been planning on making them, just haven't got there yet!

I made them with my mom about a year ago. They were FABULOUS. I would totally recommend them.

Hi,
I just made them for a party yesterday and everyone was going crazy over them!! They said they were soooo good!! I am usually not so good at cupcakes, but these came out great. I don't think the icing was twice as much as I needed. I used a big tip ( 1M?) and pipped it on..I would also highly reccommend making these!!
JoAnn

Could any of you guys post thjs recipe? I'd like to try it.

TIA

Here is the recipe..

Coconut Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
2 cups sugar
6 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing (recipe follows)

Coconut cupcake with cream cheese icing
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Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. (You can use an ice cream scoop to fill the muffin cups.) Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut. Makes 18-20 large cupcakes.

Source: "The Barefoot Contessa Cookbook."

Cream Cheese Icing
2 packages ( 8 ounces each) cream cheese at room temperature
3/4 cup ( 1 1/2 sticks) unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
It is very important that the cream cheese and butter be at room temperature and that the confectioners' sugar be sifted to ensure no lumps in the icing. For 18-20 large cupcakes.
Source: "The Barefoot Contessa Cookbook."

(I got 24 regular size cupcakes)

Cindy:
Thank you so much. Just received your message with the recipe.

Omnicake,

You are welcome. I was hesitant to post because I assume it is copyrighted, so just pm'ed instead. Glad you got it.

Cindy

Need to thank nickdrewnjaysmom, also , for posting the recipe.Always to the rescue for all of us addicts.

Hi Nickdrewnjaysmom,


Thanks for the recipe.....But since I'm new to baking, I had to ask if ti is regular granulated sugar or is it conf. sugar. I guess I'm asking because the conf. sugar is used so much that I just get confused.


Thanks!!!!!

Hi Nickdrewnjaysmom,


Thanks for the recipe.....But since I'm new to baking, I had to ask if ti is regular granulated sugar or is it conf. sugar. I guess I'm asking because the conf. sugar is used so much that I just get confused.


Thanks!!!!!

Thanks so much for the recipe, I love Ina Garten!

I'm trying this today