Make these delicious cakes for your lover. Your friends. Your haters. Or yourself. Why?? Because they are VERY tasty.
I started with a lovely bunch of coconuts:
Oven baked at 160C for about 10-15 minutes (until they cracked), then carefully prised open:
Using a small knife, I carefully removed the white flesh of the coconut, and peeled the brown skin using a potato peeler. I then popped the remaining white flesh in a blender to grate it finely. You can use a hand grater – but be warned – it might be hard work!
Also note… Coconuts make alot of mess…
- 100g butter
- 175g caster sugar
- 3 eggs
- 75g fresh coconut, grated (or unsweetened shop bought coconut)
- 100g creamed coconut, grated
- 50ml coconut milk
- 1tsp vanilla essence
- 175g self raising flour
- 1tsp baking powder
- Preheat your oven to about 180C.
- Prepare your fresh coconut, as above.
- Cream the butter and the sugar, until light and fluffy.
- Add the eggs 1 at a time. In between start to add some fresh coconut.
- Add the rest of the fresh coconut, coconut milk and creamed coconut, and mix for about 1 minute.
- Sieve the flour and baking powder into the mix, along with the vanilla essence, and fold the mix until JUST combined. Don’t mix any longer than the just combined stage, as the mix may end up chewy.
- Spoon the mix into the cupcake cases, and pop into the oven for about 20-25 minutes, or until a skewer comes out clean.
- Remove from the oven, and place onto a cooling rack to cool.
Recipe slightly adapted from Baking Elements – Thanks B!
SOFT MARSHMALLOW ICING
- 400g caster sugar
- 170ml water
- 1/4tsp cream of tartar
- 2 egg whites
- a pinch of salt
- 1/4tsp vanilla extract
Combine sugar, water and cream of tartar in a saucepan.
Cook until sugar thermometer reaches 115 degrees C, or until syrup spins a long thread when dripped from a spoon.
Beat egg whites until stiff.
Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.
Recipe slightly adapted from All Recipes – Thanks Randoms!
- Spoon, pipe or slop the icing onto the cupcakes.
- Sprinkle fresh coconut on top:
Carefully place the cuppies in a pretty little box, tie a ribbon and gleefully hand over to your lover, friend, foe or self.