Divine! Fluffy and buttery cupcakes. Yumi!!!

Great recipe! I made some adjustments to the recipe and they turned out moist and delicious- I used 3 whole eggs + 1 egg white (instead of 2 and 2), added a teaspoon of lime zest, and used coconut extract instead of vanilla to really pump up the coconut flavor. So so good! And topped with seven minute frosting they are dynamite.

I loved these! With the exception of the frosting - i think i made my sugar mixture too hot so my frosting was just a soupy mess..but i had another recipe that i love i substituted. They were amazing! Everyone loved them - i also covered them the toasted coconut. i thought the recipe was easy to follow. Word of caution - I thought the cupcakes looked under done when they were done. but came out clean with a toothpick.

The directions were hard to follow - the ingredients list on one page but had to flip to another page "follow directions on basic cupcake recipe," which had different ingredients. I figured it out though, and I made one substitution - 3/4 tsp vanilla and 3/4 tsp coconut extract. Wow I was surprised! These were the best cupcakes ever. Thank you for the recipe.

I have made the layer cake version of this and cupcakes too -- a new family fave. Absolutely delicious and no subs needed. I am usually a terrible baker but this is a winner for me.

Modified this a bit: I used unsweetened coconut (couldn't find sweetened) and used 3/4c instead of 1/2c. Could probably have gone for the full 1c as suggested below. Added 1tsp coconut extract . For the icing, I used marshmallow frosting (http://www.marthastewart.com/314199/marshmallow-frosting) and added coconut extract and coconut flakes to the icing. I then torched the icing with a blowtorch after icing the cupcakes. Really wonderful flavor overall and great texture in the cupcake.

I put a whole cup of coconut shreds. I found there wasn't enough the first time I tried it. Light fluffy cupcake ! I dug a hole in the center of them and filled them up with the 7min frosting and I added grated white chocolate on top of the coconut flakes. Tasted as good as they looked !

I use 1/3 cup soft brown sugar & 1 cup caster sugar in this one, it works great, light & moist, try putting a filling into it before frosting (lemon or passionfruit curd or caramel) you'll keep them coming back for more ......

Thank you!

These cupcakes are good but a little crumbly, not as soft and moist as I would prefer. Next time, I'll compare notes with other coconut cupcake recipes on the web and adjust accordingly. The accompanying frosting recipe is definitely a keeper though. Also, I made a 5 in mini cake with this that was pretty good too!