I have found that coconut in cake batter can make the resulting cake rather dense. Not so with this fluffy, light as air cake recipe with a light coconut flavor from Martha Stewart. I cut out the middle of the cupcakes with a biscuit cutter and filled with coconut cream pie filling from Tom Douglas recipe. Magnifique! Thanks, Martha. You make those of us raised by non-cooking role models look like master chefs and bakers.

I have found that coconut in cake batter can make the resulting cake rather dense. Not so with this fluffy, light as air cake recipe with a light coconut flavor from Martha Stewart. I cut out the middle of the cupcakes with a biscuit cutter and filled with coconut cream pie filling from Tom Douglas recipe. Magnifique! Thanks, Martha. You make those of us raised by non-cooking role models look like master chefs and bakers.

Made these cupcakes for fun. I love to bake. These cupcakes came out super moist and fluffy. The cupcakes looked egg shell white. I used a store bought frosting to frost these cupcakes. But they were very good. Baked these twice. The hardest part to this recipe is beating the egg whites. I first used a standmixer and egg whites that came out of a carton. Came out watery and some fluff. Tried a second time by seperating the yolks and using a hand mixer. Had more control of mixer. Way better.

I've only had angel food cake onces in my life but I don't remember it tasting like meringue. Is it supposed to taste like meringue with just a hint of coconut?

Noticed mixed reviews on this cupcakes. If you don't have much experience baking cupcakes- I wouldn't recommend. Prep time longer- several steps that are much different than most cupcake recipes. Read through several times.Yes, it does resemble Angel Food cake- but with yummy coconut and more flavorful. My husband and I both enjoyed this cupcake- light, fluffy- different with the coconut. Used Thai Kitchen Lite Coconut Milk (usually found in the ethnic section of supermarket).Didn't ice.

These cupcakes are amazing. They were light

Delicious! I didn't make the frosting; just put coconut on the cupcakes before I baked them. Light, airy and fluffy without the frosted mounded on it.

Delicious Cupcakes! Terrible Frosting! I tried the frosting twice and it didn't work out either time. I ended up using the light cream cheese frosting recipe that is posted with a chocolate cupcake recipe. The cream cheese and coconut go VERY well together, it's not at all too sweet, which i sort of thought that it would be.

These are amazing! I made mini cupcakes and used a classic vanilla, butter, confectioners sugar icing with shredded coconute, toasted, for garnish. Everyone loved them! Great for a coffee and dessert get together

Amazing!!! This recipe is also fabulous if anyone wants to try http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/meri...

delicious, I just made then last night

These look beautiful. I have a tea party to go to this weekend to celebrate the beginning of daylight saving here in New Zealand. I will take these along! Thank you.

To:doreen1 - im sure the Stevia will be fine as a substitute, but if you use it for the 7 min. frosting as well, I would get the liquid splenda and heat it up, because the sugar has to be hot when you pour it into the egg whites. i tried spenda with water and it quickly dissolved and was watery.

I have not yet tried this coconut cupcake, but I'm thinking steviegene might be a HORRIBLE cook.

Does anyone know how I can modify this recipe for diabetics? Can I substitute Stevia extract powder for sugar?

This is a HORRIBLE HORRIBLE recipe! DO NOT make it!!
I just made these for my son's 1st birthday and they were an epic disaster!! They completely overflowed the cupcake papers and melted all over my stove until the element actually caught fire. Then when the cupcakes came out they were completely stuck to the cake tin. I had to mangle them to get them out.
The worst part is -- they don't even taste that good. Like a coconut angel food -- absolutely NOT worth the effort!!

those cupcakes are wonderful!!

amazing! mde these this morning with sweetend milk

i used unsweetened coconut milk...this was absolutely deilicious

can anyone tell me if it is sweetened or unsweetened coconut milk?
thanks!

I tried this recipe and used 2- 8 inch pans....they cake out moist and delicious.This recipe is a def keeper.

Has anyone used mni cupcake pans with this recipe? Do I merely reduce cooking time?

These cupcakes turned out really well, and I can't wait to make them again. It's too bad the second part of the video won't load (for me, anyhow!) because I would like to see Martha make the frosting. Mine came out fluffy like the top of a meringue pie, and if I didn't put coconut on top it might have been a weird texture. But still, these were great!

Hey Neev!
The equivalence is 90 grms for 1 stick of butter.
enjoy.

Hey Neev!
The equivalence is 90 grms for 1 stick of butter.
enjoy.

Love these cupcakes!

Hi im fr Aust and here we dont get our butter in sticks. I need to know how many grams is your one stick of butter? THANK YOU.

Hi im fr Aust and here we dont get our butter in sticks. I need to know how many grams is your one stick of butter? THANK YOU.

Hi im fr Aust and here we dont get our butter in sticks. I need to know how many grams is your one stick of butter? THANK YOU.

If i decide to make this into a cake instead, would I have to cook longer or oven temp higher? Thanks!

suzywilde--the coconut cream cheese frosting is 1 (8 oz.) package cream cheese, 1/2 cup unsalted butter, 4 cups confectioners sugar, 3 T heavy cream give or take, 1 tsp. coconut extract, 1 tsp. vanilla extract, 1/2 tsp. salt. Just cream the butter and cream cheese together until fluffy, add the sugar slowly, and the other ingredients. Put toasted coconut on top. Very Yummy!

This was AWESOME! I made them for a girls get together i was having and they were a hit! The frosting was a bit daunting - as i haven't ever made anything like that before but i read the recipe twice and followed it to a tea and it all worked out PERFECTLY! Thanks Martha, now these are MY Fave cupcakes!

its delicious!spectacular,fabulous i wish you many recipes like this

I made these cupcakes last night and they are amazing! Moved to #1 on my list of favorite cupcakes (over Billy's Vanilla Vanilla Cupcakes). I did instead use Martha's cream cheese frosting and toasted some of the leftover shredded coconut to sprinkle on top. Amazing! And beautiful too!

I ,ade this receipe twice and it fell both times. Can anyone explain why. It was still delicious but looked bad.

Rubysmama - Can you provide the coconut cream cheese icing? Sounds great! Thanks!

These cupcakes are fabulous!! I made them with coconut cream cheese icing, which is fool proof, instead of the seven minute frosting. They were possibly the best cupcakes ever. Martha mixes the coconut in with the flour mixture so it doesn't sink in the batter. I would suggest that. Very yummy!

I have made these cupcakes about 5 times now with the same results each time, BRILLIANT. Seven minute frostine worked easily, just remember to heat slowly I found on my mums electric stove it took a lot longer but was sucessful just had to have patience

I made these cupcakes and they were awesome!, however, the 7 min. frosting wasn't as easy as Martha made it look, mine turned into a caramelized deflated chunky mess... I don't know if it was the electric stove or what but the sugar wouldn't melt and when it finally did it turned dark, and when I added it to the egg whites, it turned into a chunky brown mess!! something obviously went wrong!!

From cupcake week

I do not have a fancy mixer, just a handheld beater. Do I dare attempt this recipe and the seven minute frosting with my beater?

With the syrup at 230 degrees, it will cook the egg whites as they whip together, but there seems to be no reason not to substitute meringue powder. Just be sure that the powder is completely dissolved before you beat it into soft peaks to prepare it for the syrup. Otherwise, you'll find small lumps of the stuff in the icing.

Can I use meringue powder instead of egg whites in the 7 minute frosting? My wife is in early pregnancy and is cautious about raw eggs.

I made this recipe and was very happy with it. I did not have cake flour, so used AP - and it was delicious. I had some of the 7 minute frosting left over, which I mixed with grated chocolate and golden raisins, baked at 200 for 1 hour and left in the oven overnight in order to make meringue cookies.

Hello I am from Turkey we mix eggs and sugar and we add the others our cakes are good but Martha mix all of them together please tell me are your cakes okay ?thanks

Cake flour is AP with cornstarch. You can make your own. Measure 1 cup of AP, remove 2 tablespoon of the flour from the cup then replace with 2 tablespoon cornstarch, then sift 5 times. Do this for each cup needed.

Hi, I'm new to the site ad live in the uk. we oly have self raising or plain flour. Which should i use? Please help as this looks so good.

humminbird3, cake flour is finer and contains less protein than AP flour. While many cake recipes call for AP flour, cake flour is used when a finer crumb and lighter texture is desired. They are not directly interchangeable, as the two flours measure differently. Cake flour is usually sold in boxes in the baking aisle of grocery stores -- make sure you don't accidentally pick up self-rising cake flour.

Martha, when you're using your blender or mixer on your television program, and then it's replayed to the radio program, it is EXTREMELY annoying hearing the buzz and shrieking of the appliances! Then, you're talking over that noise and we can't hear what you have to say. Please use a separate microphone, if possible, when you use your noisy appliances. Don't you realize how it sounds on the radio? It's terrible!

To the question below. Cakeflour is A.P.

I just have a question about the flour used in the recipe.Whar's the difference
between cake flour and a/p flour? Can I use a/p flour instead?would greatly appreciate your answer?thanks,hummingbird3

I made this recipe for my husband's birthday (71 years young), and baked into a heart shape mold. Frosted it as directed here and sprinkled it with coconut and yellow tinted sugar. Exquisite.