Coconut cupcakes from The Barefoot Contessa Cookbook (page 175) by Ina Garten

  • almond extract
  • buttermilk
  • sweetened shredded coconut
  • confectioner's sugar
  • cream cheese
  • eggs
  • all-purpose flour
  • butter
  • sugar

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

  • anya_sf on January 11, 2020

    I made 1/3 of the cupcake recipe (6 large cupcakes) and 1/4 frosting, which was plenty. The recipe was very easy and the cupcakes were so good. I loved the frosting especially. During baking, the cupcakes domed and stuck to the top of the pan, so next time I'll grease the top.

  • Cookie24 on February 26, 2017

    I love these cupcakes. I do find however, the extra large eggs to be annoying because I never buy that size so I usually just add an extra large egg. The cake is light a flavorful. Frosting is great, just be sure to set out the cream cheese the night before so it's soft and pliable.

  • imaluckyducky on February 06, 2015

    Pg 175 4 stars. I made these without a standmixer, and my handmixer died halfway through creaming the sugar, so keep that in mind with this review. Used 5 large instead of extra large eggs by accident. Cake comes out light and moist, but with such a large cooking window (25-35 mins), you really need to pay attention to how the tops of the cakes are cooking. 30 minutes provided a more dry cake. Stick with 25-27 minutes. Frosting is delightful and not too sweet despite having 1.5lbs of confectioners sugar. Rave reviews from the coconut lovers, but even those who generally aren't fans liked them. Took about 3.5 hours when all is said and done.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.