These were the creamiest, tastiest little cakes I have ever put in my mouth! (And I have eaten a lot of cake in my lifetime!) I used fresh coconut rather than packaged, but I kept all the cake ingredients the same except for using half the salt...I used 1/2 teaspoon salt. Since my coconut was not sweetened, I used nearly 2 cups (loosely measured) of confectioner's sugar in the icing. The texture of these cupcakes reminds me of cheesecake...velvety and moist. I am planning to experiment with it and add melted chocolate and other flavors in some of the batter of my next batch. The recipe is much like the old 1-2-3-4 recipe with the exception of the coconut milk in place of whole cow's milk. But what a difference that makes!
I made the cupcake part and they were really special! I added 1/2 tsp of almond extract. The steps were really helpful and easy to follow for a more novice baker like me. I did forget to add the shredded coconut, but they were still scrumptious. Just perfect, thanks!
Oh and for those who are wondering about the tsp of kosher salt - Kosher salt is less dense than table salt, so you use twice as much kosher salt as regular salt. Hence the full tsp of kosher salt in a recipe type that typically calls for 1/2 tsp of salt. 1 tsp of Kosher salt is just right.
I made just the cupcakes, not the frosting and I agree with the previous review. Even with the coconut milk and flaked coconut, the flavor didn't come through. Also, though I always add salt to baked goods, the full teaspoon tasted like a little too much. I'd use 1/2 to 3/4 tsp. next time
Very moist and tender cakes. Not a lot of coconut flavor - I would recommend some coconut extract if you are looking for a real coconut flavor. Otherwise great cupcakes.