All the mums I have ever met LOVE coconut. Ok maybe thats not quite factual, but through my experience it seems the case.
Hence the arrival of Mother’s day. It had to be something coconutty.
Next challenge: ‘too sweet’ Every cake I have ever made for my mum, has had the icing scraped off.
Everyone keep your fingers crossed for these little babies! Lets see what the ultimate cake critic (mummy) makes.
- 125g butter, softened
- 180g caster sugar
- 50g creamed coconut, coarsely grated
- 2 eggs
- 100g self raising flour
- 80ml coconut cream
- Pulp of 2 passionfruits
- 250g icing sugar sifted
- 4 tbsps coconut cream
- Pre-heat the oven to about 160C. Prepare your cupcake tray by lining each cupcake ‘dip’ with butter, and a sprinkle of flour. This will ensure the cakes don’t stick to the sides.
- Cream together the butter and sugar until light and fluffy.
- Add the coarsley grated creamed coconut and mix well.
- Add the eggs one at a time, mixing well each time.
- Fold in the flour, coconut cream and passionfruit pulp, until just combined.
- Scoop even amounts into the cupcake tray, and pop into the oven for 22-25 minutes, or until golden brown and springy to the touch.
- Once done, pop them on a cooling rack until completely cool. Meanwhile make the icing by mixing the icing sugar with the coconut cream. You are looking for the consistency of thick custard.
- Add a teaspoonful of icing to the top of each cake, and swirl your spoon to encourage it to drizzle down the sides. Top with a sprinkle of desiccated coconut and admire!
These pretty babies were still too sweet for mi madre! Grr! The search continues. On a brighter note, everyone else loved the sweet, sharp flavour that these delivered.