I haven’t tried it, but I think it would be okay to bake it in a loaf pan.

Turned out so good, and the coconut flavor wasn’t overpowering at all

Thank you, I’m so glad you’re enjoying the recipes! Hopefully this recipe will help you be able to improve yours!

First I will say that I love Danielle’s recipes! I confess that I do have to alternate them because I am lactose intolerant but this particular recipe… I will admit that by reading how she made it has given me a few ideas on how to improve on the texture of my recipe. My Coconut Cupcakes originate from my Signature Coconut Pie. Took me years to perfect it and I’ve also made it to suite ones dietary needs. (Making taste just like the original not cardboard!) I’ve also made it crustless. Yet nothing beats the orginal! It’s just not one of my “Guilt-free” recipes. Also my crust is another that everyone loves. Which I’ve also made a “Guilt-free” version. I then decided, why not convert it into cupcakes? Which I call Coconut Pie-Cups. It wasn’t easy, on how to make a cupcake taste like a pie. The only problem I’m having is how to get the dryness out. The pie-cups are moist but I feel that when you get to the Coconut, that’s what make it dry. (I do use cake flour as well.) So, I’ll take some of Danielle’s recipe to heart and see how my recipe can maybe be solved. (Though it’s just me who feels something is wrong with it.) The new project is converting it to cookies.