Only Claire could say the sentence “you could achieve moderate creaming by hand” without even cracking a smile. She’s much more mature than me I love her
I made the coconut cake for my dad’s birthday and he absolutely loved it!! Every recipe I’ve made from your book has been a hit with him but this one is his favorite!
To the editor, Hal McFall, I love your editing style it’s just like kind of funny but also right on the spot (like it doesn’t overpower the episode) and I think it goes well with Claire’s chilled out vibe.
I really admire Claire's ratio of frosting to cake. Too little frosting is sad because frosting is delicious, but a lot of cupcakes have these towering mounds of icing on them that is overwhelming in both volume and sweetness. But these looked juuuuuust right to me.
I grew up in a tropical fresh coconut loving country so when I moved to the US, I was shocked by how disgusting and artificially smelling “coconut flavor” is! You were spot on with the sunscreen comparison. Lots of people who think they hate coconut probably never had real fresh coconut products before.
One of my favorite coconut products is coconut Mexican paletas!!! They're super creamy and have big chunks of real coconut in them. Wonderful and not too sweet
I am a person who loves to cook but hates to bake. I simply do not do it. Ever. And I actually do not really enjoy sweets too much but I have a few I cannot resist and coconut cake is one of those things. You made the receipe seem doable for someone like me. I finally made these tonight (had to buy a hand mixer!) and I literally had to pat myself on the back. These are beyond!! I am already looking forward to making these again... Thanks Claire!!
I love how Claire is a professional chef and her cats still walk around the kitchen counters 😂 Beside her being chaos incarnate, this is why I love watching her. 0% snobbery, 100% knowledge and kitties 😺
what I love most about Claire is that she explains everything so clearly as well as explains why things work. You understand the whole process instead of just following not knowing why so when something doesn't go right it's easy to find what went wrong.
I almost always make my cupcake into a sandwich. It makes it easier to get uniform bites (not one bite that’s mostly frosting while the next bite is practically frosting-free) and you’re less likely to lose your toppings.
Whoever animated the vanilla bottle's little face, thank you. I was having a tough night, and when I spotted that adorable bottle, it lifted my spirits.
I noticed that when a recipe calls for creaming butter and sugar, the texture of my cakes are more uniform and seem to have better structure if my butter is more along the lines of 60-65 degrees. I always thought that softer was better (a long as the butter wasn’t melting). But making the adjustment to a slightly cooler temp of my butter makes a huge difference.
My husband and I came home from holiday today, he said that he fancied a raspberry and coconut cake, to which I immediately thought of your recipe here. He didn’t want cupcakes so we managed to make a sandwich cake using 8” tins. They worked beautifully! The cake was magnificent, the only change I added was raspberry jam with fresh raspberries and your gorgeous frosting in the middle. We are working our way through your recipes. As a new subscriber I have a few years worth to happily catch up on ❤ now your biggest fan from Wiltshire UK 🇬🇧 🇬🇧 xxx
These cupcakes are made AT LEAST once or twice month in our house. Just too damn good! I’ve made them for friends, family and colleagues. Everyone loves them!
Claire I’m loving the last few videos cause I recently moved in on my own and have ZERO baking equipment but somehow managed to whip up both the recipes for the cupcakes and blackberries tarte (and when I say whip up I mean no electric stuff, lots of arm work 😅) but we’re both SOOOOO DELICIUOS!!!
I made these cupcakes!!! I substituted dairy free cream cheese and used baking stick Crisco instead of butter because of my dairy allergy and they turned out amazing!
I love your coconut cake! I add a little bit of almond extract to mine just to enhance the coconut flavor even more and it’s delicious! And yes coconut extract is terrible. I also use mango curd as a filling with the coconut custard and it’s a huge hit!
I made this recipe for the fourth of July. Hands down best cupcake I have ever made. A straight forward recipe that was easy to follow. They turned out beautiful and almost looked professional. Thanks for another great recipe! I'm in love with your books and all your recipes turn out above and beyond my expectations. ❤️
Even if I don't do any of these recipes, I love seeing these videos because Claire gives a lot of good information and tips that are so useful for any type of baking.
I have to make this!! My grandfather used to order a coconut cake for himself every year for his birthday. It was always soooo good but we never knew where he got it from! He died six years ago, but I always think of him when I see coconut cake :)
I made this coconut cake for my coworkers and they loved it so much I had to make it a second time within a week! Super delicious 😋 next recipe to make is the carrot cake from the book for my mom's birthday 🥳
Thanks for making these! I’ve been wanting to make that cake for my husband but keep avoiding the time investment. Will have to try these soon! I’ve been obsessed with any excuse to make your all-butter flaky pie dough. SO. GOOD. 👏🏻👏🏻👏🏻
Wow...flashback...my mom used to make that cupcake sandwich so she could pack cupcakes in my lunch bags as a surprise sometimes. Didn't even remember that til i saw this 💚
I really appreciate the way Claire explains the reasoning behind some steps, that's when you realize all the mistakes you've been unknowingly making for years, like the room temp eggs instead of cold eggs.
My secret to fluffy and moist cakes and cinnamon buns have been coconut milk for ages! You can exchange a lot of fluid for it, especially ifn cinnamon buns! And I'm swedish, i know my buns 😀
I realized that I haven't made any other coconut dessert aside from Buko (young coconut) Pie. Now's a good time to make one (this one) as I can get fresh coconut milk from the market.
I love this theme song I always sing along and the animations are so adorable! I always look forward to your videos thank you Claire and Team for some amazing fun content I have so many recipes I want to try from desert person
Cupcakes were a delicious contribution to the 4th of July backyard party I attended! The baker in the group of friends exclaimed, spontaneously--These are spot on; just the right amount of sweet and coconut flavor; you know how so many coconut cakes taste 'off'!
Baked these a few days ago, following the recipe exactly, only I used the reverse creaming method (I like cupcakes with flat tops) and added some of the toasted coconut to the cake batter. Excellent cupcake. Perfect amount for one person. 😝
Hi Claire, I really enjoy watching your videos. They are therapeutic for me. I can almost smell the butter and sugar from my screen. :-) My question is: Can the reverse creaming process work for this kind of cake or any other kind of cake? How do you choose one over the other? Thank you!
Claire! I live in the mountains of CO (7,000ft), and I would love it if you could do a quick video with information on how to edit your cake recipes for altitude! I keep getting caved-in centers. I have tried a few things I found online (higher temps, shorter time, some edits to baking powder quantities), but if you have any tips I would love to hear them. Thank you!
imo the best type of ‘frosting’ for coconut cakes of any sort is a whipped white chocolate ganache. totally leans into the creaminess and nuttiness of coconut! you can also flavour the ganache with extra coconut by using coconut oil or cream
I have a Clairefied question! What's the difference between raw sugar and regular "refined" sugar? I heard raw sugar is "healthier"? Also, can I easily substitute one for the other in a recipe? Love your recipes!!
Healthier, no. Sugar is sugar. Also, all sugar is cooked - that's how it granulates. There is a flavor difference with some "raw" sugars, and a textural difference - the raw tends to have larger granules. For baking, I never deviate from what the recipe calls for because science is a thing. The other sugars are fun to use as a topping for crunch and color, and in drinks work really well with flavors.
I only use raw sugar in my house, because we're vegan, and it's just easier to find raw sugar rather than know what sugar processing procedures were followed. Anyway, I substitute raw for refined white in all of my baking, have never had a problem. As a matter of fact, in one particular cookie recipe, the raw sugar adds a bit of a "bite" to the cookie which is now a delicacy in our house. Ha.
You can substitute one to one by weight but you might have less sugar in a cup because raw sugar often has bigger crystals. It gets its color by not filtering out all the minerals and impurities from the sugar cane but it's not any different health wise than white refined sugar
@@em_8154 hey! I get pretty consistent results using an egg replacer in cakes. My latest favorite is Bob's Red Mill. Used to use Neat Egg but can't find it anymore. Let me know how it works out!
I had to rewatch the portion before the cream cheese frosting because I kept getting distracted by the face on the vanilla bottle. Nice little addition :P Love, love, love your videos!
Ah you never fail to amaze me! Every time there is a new tip, I love how I am learning how I can make that delicious looking coconut cake without having to make that big fancy layer cake. Also, please never stop adding the cute little smiley faces on random objects 😁
Thanks for scaling this recipe down into cupcakes. I do have your book and love it. I have made several of your recipes and really like all the ones I've tried so far. Will make the original coconut cake recipe when I have more time, but for now I'm looking forward to a simple yet delicious cupcake. Thanks
I made these last night and they were a huge hit!!! (But don’t overfill the muffin tins because they did overflow and spilled in the oven and there was smoke all in the kitchen but it’s ok because I trimmed them and they didn’t even taste like smoke 😋)
Thank you so much for everything Claire for all hard work you do for ur videos content and you are amazing blessing angel and so proud of you and deserve a vacation and most special amazing queen and person on earth you so sweet as honey and coconut xoxo 🏝🥥🏝💜✨💕
I was super excited about this video, I have been wanting to make the coconut cake from Dessert Person but haven't had a good occasion (or motivation) for a layer cake.. Made the cupcakes yesterday; the batter was easy to put together and they turned out amazing!! I will definitely use this recipe again! Thank you Claire and team for all the wonderful content!
Great video! No one in my house but me likes coconut, so this pared down recipe sounds like a good way for me to try it. I can freeze leftover cake, but it's still daunting to try eating a whole layer cake by yourself!
Quick question, what is your favorite type of cake?
Coconut 🥥 and Germany chocolate 😍
Vanilla cake🤣
Christmas fruit cake!
Chocolate and carrot cake too! 😍
Lemon cake with raspberries and cream cheese frosting
absolute comfort creator
Facts
wow
Only Claire could say the sentence “you could achieve moderate creaming by hand” without even cracking a smile. She’s much more mature than me I love her
Facts!!
top
I personally cream by hand
I made the coconut cake for my dad’s birthday and he absolutely loved it!! Every recipe I’ve made from your book has been a hit with him but this one is his favorite!
To the editor, Hal McFall, I love your editing style it’s just like kind of funny but also right on the spot (like it doesn’t overpower the episode) and I think it goes well with Claire’s chilled out vibe.
I really admire Claire's ratio of frosting to cake. Too little frosting is sad because frosting is delicious, but a lot of cupcakes have these towering mounds of icing on them that is overwhelming in both volume and sweetness. But these looked juuuuuust right to me.
I grew up in a tropical fresh coconut loving country so when I moved to the US, I was shocked by how disgusting and artificially smelling “coconut flavor” is! You were spot on with the sunscreen comparison. Lots of people who think they hate coconut probably never had real fresh coconut products before.
One of my favorite coconut products is coconut Mexican paletas!!! They're super creamy and have big chunks of real coconut in them. Wonderful and not too sweet
@@elenaascaso9090 Oh hell yes I’d die for coconut paletas. I don’t even care for regular ice cream lol.
@@tpn1110 If you don't like regular ice cream don't ever comment on a food video ever again.
Very true. I thought coconut was gross until I had fresh coconut when I was out the country.
I am a person who loves to cook but hates to bake. I simply do not do it. Ever. And I actually do not really enjoy sweets too much but I have a few I cannot resist and coconut cake is one of those things. You made the receipe seem doable for someone like me. I finally made these tonight (had to buy a hand mixer!) and I literally had to pat myself on the back. These are beyond!! I am already looking forward to making these again... Thanks Claire!!
I love how Claire is a professional chef and her cats still walk around the kitchen counters 😂 Beside her being chaos incarnate, this is why I love watching her. 0% snobbery, 100% knowledge and kitties 😺
what I love most about Claire is that she explains everything so clearly as well as explains why things work. You understand the whole process instead of just following not knowing why so when something doesn't go right it's easy to find what went wrong.
I find her thoroughness very soothing. I mean, I don't bake, except for the stray key lime pie, and I really enjoy watching her.
Anyone else love the little faces on things?
I SWEAR I JUST MADE THE COCONUT CAKE INTO CUPCAKES FOR MY MOM. they came out so good!!!
These look so good. Thursdays are my favourite because we get a new video. Thanks, Claire!
I love the little animations! The little 👀 on the mixer during the frosting creation!!!!🤣🤣🤣💜
And on the vanilla
I dont know why coconut is not a common cake flavor here in the Philippines where coconuts are abundant 😂
Claire, please do an Ube Cake!
imagine a coconut cake with macapuno 🔥
I almost always make my cupcake into a sandwich. It makes it easier to get uniform bites (not one bite that’s mostly frosting while the next bite is practically frosting-free) and you’re less likely to lose your toppings.
Yes! I also always make mine into sandwiches lol
I'm a recent convert to this method, and I don't think I'll ever go back.
Whoever animated the vanilla bottle's little face, thank you. I was having a tough night, and when I spotted that adorable bottle, it lifted my spirits.
I noticed that when a recipe calls for creaming butter and sugar, the texture of my cakes are more uniform and seem to have better structure if my butter is more along the lines of 60-65 degrees. I always thought that softer was better (a long as the butter wasn’t melting). But making the adjustment to a slightly cooler temp of my butter makes a huge difference.
I made these last night and I totally noticed that too, everything came together a lot smoother
I loved how the music was edited over the footage of Claire mixing. 😃
New kitchen, new counter rules. So happy to see so much of Felix, best episode ever
My husband and I came home from holiday today, he said that he fancied a raspberry and coconut cake, to which I immediately thought of your recipe here. He didn’t want cupcakes so we managed to make a sandwich cake using 8” tins. They worked beautifully! The cake was magnificent, the only change I added was raspberry jam with fresh raspberries and your gorgeous frosting in the middle. We are working our way through your recipes. As a new subscriber I have a few years worth to happily catch up on ❤ now your biggest fan from Wiltshire UK 🇬🇧 🇬🇧 xxx
These cupcakes are made AT LEAST once or twice month in our house. Just too damn good!
I’ve made them for friends, family and colleagues. Everyone loves them!
I made the full cake for my birthday this year!! It was fantastic, all my friends loved it. Opening a coconut was quite an adventure!
I love the mixer music that has a tempo consistent with the mixer speed :D
Also I love the cute little blinky eyes on stuff :)
made this cake for my birthday, probably the best cake i’ve ever had. sentiment agreed upon by two of my friends! try it!!
They look so amazing! My stress relief to watch these episodes at work on breaktime.
I love seeing the clock on your stove in these new videos. It makes me smile to see the actual time of day you are creating content.
Claire I’m loving the last few videos cause I recently moved in on my own and have ZERO baking equipment but somehow managed to whip up both the recipes for the cupcakes and blackberries tarte (and when I say whip up I mean no electric stuff, lots of arm work 😅) but we’re both SOOOOO DELICIUOS!!!
love when Felix shows up in the background :) or any kitty or even the chickens :)
I made these cupcakes!!! I substituted dairy free cream cheese and used baking stick Crisco instead of butter because of my dairy allergy and they turned out amazing!
I don’t even like coconut cake and I watched every second of this video. Anything for you, Claire!
I always wait for “verdict: mmm” or else I just cannot believe that it passes the yum test lol
My favorite Thursday tradition!! Thank you Claire so excited to try these!
The amount of comfort and peace these videos constantly bring 😌😌 appreciate you Clair and the Dessert Person team!
I made the cake version of this over the weekend. To say it was delicious feels like I'm underselling it, it was sublime!
I love your coconut cake! I add a little bit of almond extract to mine just to enhance the coconut flavor even more and it’s delicious! And yes coconut extract is terrible.
I also use mango curd as a filling with the coconut custard and it’s a huge hit!
just made these for my son's birthday, they were such a hit!!! thank you so much Claire for your recipes!!
I made this recipe for the fourth of July. Hands down best cupcake I have ever made. A straight forward recipe that was easy to follow. They turned out beautiful and almost looked professional. Thanks for another great recipe! I'm in love with your books and all your recipes turn out above and beyond my expectations. ❤️
Even if I don't do any of these recipes, I love seeing these videos because Claire gives a lot of good information and tips that are so useful for any type of baking.
I just made these for my nieces birthday thank you so much they came out Amazing!! Such a perfect dessert.
They look so good! My mom used to get my dad a coconut cake for his birthday every year. I might have to make these for the next one!
A lot of people seems to not like coconut flavored desserts. I love it.
Claire's cabin is so dreamy! I love the misty woods!
I have to make this!! My grandfather used to order a coconut cake for himself every year for his birthday. It was always soooo good but we never knew where he got it from! He died six years ago, but I always think of him when I see coconut cake :)
Waiting for the “mmm” verdict is my favorite part of every episode.
Made them for 4th of July and my coconut loving grandpa loved them. Going to make them again later tonight! 10/10!
I absolutely LOVED the original coconut cake recipe, so of course I have to try the cupcake version now 😊
I made this coconut cake for my coworkers and they loved it so much I had to make it a second time within a week! Super delicious 😋 next recipe to make is the carrot cake from the book for my mom's birthday 🥳
Thanks for making these! I’ve been wanting to make that cake for my husband but keep avoiding the time investment. Will have to try these soon!
I’ve been obsessed with any excuse to make your all-butter flaky pie dough. SO. GOOD. 👏🏻👏🏻👏🏻
Always enjoyable to spend Thursday’s lunch watching and learning about what I’ll be baking the next weekend. 😊
That eyed vanilla extract is everything 😍🥺 11:00
I love Felix’s cameos in the background
Wow...flashback...my mom used to make that cupcake sandwich so she could pack cupcakes in my lunch bags as a surprise sometimes. Didn't even remember that til i saw this 💚
I really appreciate the way Claire explains the reasoning behind some steps, that's when you realize all the mistakes you've been unknowingly making for years, like the room temp eggs instead of cold eggs.
What a treat to see you Claire! Miss BA heaps, but so glad to see you...hope you all do another show soon! Thank you!
The left destroys everything
My secret to fluffy and moist cakes and cinnamon buns have been coconut milk for ages! You can exchange a lot of fluid for it, especially ifn cinnamon buns! And I'm swedish, i know my buns 😀
I just made them into a little rectangle cakes they turned out so yummy my kids devoured them 😋 ♥️ 😍 ❤️
I realized that I haven't made any other coconut dessert aside from Buko (young coconut) Pie.
Now's a good time to make one (this one) as I can get fresh coconut milk from the market.
I love this theme song I always sing along and the animations are so adorable! I always look forward to your videos thank you Claire and Team for some amazing fun content I have so many recipes I want to try from desert person
I can’t figure out the words to the last line. Do you know?
@@sandradykes2958 Do do doot do doot Dee-Zurt Per-Sun!!
I just love when it's verdict time and the little pause comes 'Mmm'
These were amazing! So much coconut flavor and the cake has a beautiful crumb. Thanks Claire
Cupcakes were a delicious contribution to the 4th of July backyard party I attended! The baker in the group of friends exclaimed, spontaneously--These are spot on; just the right amount of sweet and coconut flavor; you know how so many coconut cakes taste 'off'!
These turned out SO WELL!!! And I've got a tub of extra cream cheese frosting now to use up on something else delightful :D YUM!
These look delicious! Thank you, Claire!
Um, made these immediately with my son today. The BEST cupcakes I’ve ever had. 😍
i support claire totally making things up
I love when you give us a new variation of the book recipes, that’s my favorite thing this channel does.
Baked these a few days ago, following the recipe exactly, only I used the reverse creaming method (I like cupcakes with flat tops) and added some of the toasted coconut to the cake batter. Excellent cupcake. Perfect amount for one person. 😝
Hi Claire,
I really enjoy watching your videos. They are therapeutic for me. I can almost smell the butter and sugar from my screen. :-)
My question is: Can the reverse creaming process work for this kind of cake or any other kind of cake? How do you choose one over the other?
Thank you!
Yes! I’m the only one in my family that loves loves coconut! I’m going to make this for myself……for once. :)
10:30 Felix looks so offended that the oven was turned off 😂
Claire! I live in the mountains of CO (7,000ft), and I would love it if you could do a quick video with information on how to edit your cake recipes for altitude! I keep getting caved-in centers. I have tried a few things I found online (higher temps, shorter time, some edits to baking powder quantities), but if you have any tips I would love to hear them. Thank you!
Love the little expressions on the objects!! Another awesome video!! Thank you!!
I already made two batches of cupcakes following this recipe. It works great!!!!!
I love cupcakes 🧁 you are such a angel and make most beautiful pastries! 💞
I LOVE coconut and can’t wait to make these! Thanks!
imo the best type of ‘frosting’ for coconut cakes of any sort is a whipped white chocolate ganache. totally leans into the creaminess and nuttiness of coconut! you can also flavour the ganache with extra coconut by using coconut oil or cream
I really like the heavy rock that plays whenever she turns the blender on. Cuz blending is super hard core
I have a Clairefied question! What's the difference between raw sugar and regular "refined" sugar? I heard raw sugar is "healthier"? Also, can I easily substitute one for the other in a recipe? Love your recipes!!
Healthier, no. Sugar is sugar. Also, all sugar is cooked - that's how it granulates. There is a flavor difference with some "raw" sugars, and a textural difference - the raw tends to have larger granules. For baking, I never deviate from what the recipe calls for because science is a thing. The other sugars are fun to use as a topping for crunch and color, and in drinks work really well with flavors.
I only use raw sugar in my house, because we're vegan, and it's just easier to find raw sugar rather than know what sugar processing procedures were followed. Anyway, I substitute raw for refined white in all of my baking, have never had a problem. As a matter of fact, in one particular cookie recipe, the raw sugar adds a bit of a "bite" to the cookie which is now a delicacy in our house. Ha.
You can substitute one to one by weight but you might have less sugar in a cup because raw sugar often has bigger crystals. It gets its color by not filtering out all the minerals and impurities from the sugar cane but it's not any different health wise than white refined sugar
@@lstein0 hey as one vegan to another, what do you recommend for an egg substitute in this recipe?
@@em_8154 hey! I get pretty consistent results using an egg replacer in cakes. My latest favorite is Bob's Red Mill. Used to use Neat Egg but can't find it anymore. Let me know how it works out!
I had to rewatch the portion before the cream cheese frosting because I kept getting distracted by the face on the vanilla bottle. Nice little addition :P
Love, love, love your videos!
the absolute suspense of waiting for that “mmm” is just 💆♀️
Ah you never fail to amaze me! Every time there is a new tip, I love how I am learning how I can make that delicious looking coconut cake without having to make that big fancy layer cake.
Also, please never stop adding the cute little smiley faces on random objects 😁
OMG! MY favorite I LOVEE coconut my favorite flavor perfect for summer! 🥥🥰
I love that I totally followed that thought train from room temp eggs to the temp of a chicken.
I love all the cakes!!!!! However, yellow cake with white Swiss buttercream frosting is a favorite as is carrot cake and coconut cake.
Thanks for scaling this recipe down into cupcakes. I do have your book and love it. I have made several of your recipes and really like all the ones I've tried so far. Will make the original coconut cake recipe when I have more time, but for now I'm looking forward to a simple yet delicious cupcake. Thanks
Sure going to try this out…looks yummy
i made these and omg they were so good
I made these last night and they were a huge hit!!! (But don’t overfill the muffin tins because they did overflow and spilled in the oven and there was smoke all in the kitchen but it’s ok because I trimmed them and they didn’t even taste like smoke 😋)
The "MMM" verdict is always the most anticipated!
Thank you so much for everything Claire for all hard work you do for ur videos content and you are amazing blessing angel and so proud of you and deserve a vacation and most special amazing queen and person on earth you so sweet as honey
and coconut xoxo 🏝🥥🏝💜✨💕
I was super excited about this video, I have been wanting to make the coconut cake from Dessert Person but haven't had a good occasion (or motivation) for a layer cake.. Made the cupcakes yesterday; the batter was easy to put together and they turned out amazing!! I will definitely use this recipe again! Thank you Claire and team for all the wonderful content!
I have some words to describe coconut products that are “off”, acidic, rancid or sour. Thanks for the great recipes and videos!
The combination of coconut and cheese is....interesting??? I'm gonna try it 😊
I really enjoy the mixing bowl faces :)
I made these cupcakes today and they are the bomb! So delicious. 😋
Great video! No one in my house but me likes coconut, so this pared down recipe sounds like a good way for me to try it. I can freeze leftover cake, but it's still daunting to try eating a whole layer cake by yourself!
if i want a feel good moment, i go watch claire‘s videos :)
Wow.....Coconut cupcakes is so sweet I love it
These are the best, most tender, moistest cupcakes I have ever made... possibly ever eaten