Sunday, March 27, 2011

Double Coconut Cupcakes

If you are a coconut lover like me, then this is the cake for you. The cake uses desiccated coconut in its mix and topping. This recipe does not even require an electric mixer just some good old elbow grease will do.

You will need:

1 cup self raising flour (sifted)
1/2 cup desiccated coconut
1 cup caster sugar
1 cup buttermilk
2 eggs lightly beaten
1 tsp vanilla essence
125g unsalted butter (melted)

Coconut icing (frosting)

2 cups icing sugar
1 cup desiccated coconut
75 unsalted butter (softened)
2 tbsp hot water 
desiccated coconut toasted lightly

Preheat oven to 180 C. Line muffin holes with paper cases.
Combine flour, sugar and coconut and make a well in the centre.
Mix butter, eggs, buttermilk and vanilla essence and and pour into the well and fold until combined.

Transfer into the paper cases and bake for 15 minutes or until tooth pick comes out clean when inserted in the centre. Place 1 tbsp of coconut the last 5 minutes into a lined tray for the topping.

Transfer to wire rack to cool.

To make frosting:
Mix butter, coconut and sugar together and slowly add hot water until thick enough to form a spreadable paste. Sprinkle the toasted coconut to finish decorating.

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