Coconut cupcakes with milk chocolate ganache from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Coconut silk meringue buttercream for custom milk chocolate ganache.

  • dbuhler on April 09, 2026

    These are great, and the ganache is absolutely delicious!! Based on the other reviews (so incredibly helpful!) I decided to bake for only 15 minutes. They were very pale, but a toothpick came out clean, so I took them out. I made a few adjustments for HA, but next time I may just make them as written because I ended up with very high domes to my cakes, and I was hoping for more flat tops like the ones pictured. Also, I only had unsweetened coconut chips for the topping, so I toasted that and then tossed it in a little bit of powdered sugar. It worked great! Like anya_sf, I only got 15 cupcakes. I will definitely make again!

  • ashallen on September 18, 2022

    Thanks to anya_sf's note, I used a heavier-gauge muffin tin (USA Pan) and kept a close eye on these in the oven, pulling them once they reached 204-209F. At that point, they had subtle browning on their edges but were generally still pale. Eaten soon after baking without any frosting, the cake's weren't overly dry but did have a texture that was a bit unusual (to me, anyways!) - slightly powdery/sawdusty is the best way I can think of to describe it. This eased after sitting under frosting and wasn't super-noticeable when eaten with frosting. I've had some cupcakes with very moist cake that ended up seeming overly moist once frosting was added, but these were well balanced. Also, the cake had good structure and didn't fall apart when you bit into it which was great! I substituted regular sugar for superfine. I frosted with cream cheese frosting instead of the ganache in the recipe and that was very tasty (though ganache would've been great, too).

  • anya_sf on November 27, 2019

    The cupcakes had good coconut flavor, but turned out rather dry. The tops didn't brown much, so I probably overbaked them, and also should have checked them early. Although I weighed the batter (admittedly, some cupcakes were 50 g rather than 48 g), I only got 15 cupcakes. The milk chocolate ganache was absolutely delicious. I topped some of the cupcakes with pineapple frosting (KAF recipe), which was good with them as well.

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