Here are some itsy bitsy coconut cakes with a sweet coconut ice topping which are just right for serving at party or gathering.
The cakes can be made up to 2 days ahead. while the topping should be made and the cakes iced on the day of serving. This recipe will make about 30 or so cakes.
80g butter, chopped and softened
⅔ cup caster sugar
2 tsp. vanilla essence
1 egg, lightly beaten
⅔ cup desiccated coconut
1 cup self raising flour, sifted
⅔ cup milk
Coconut Ice Topping
1 cup desiccated coconut
2 cups icing sugar mixture, sifted
1 tsp. butter, softened
Preheat oven to 180C. Line a 12-hole, 2 tablespoon (40ml) capacity patty pan with paper cases.
Place butter, sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy. Beat in the egg.
Add coconut, flour and milk. Using a wooden spoon, mix well to combine. Spoon level tablespoons of batter into paper cases.
Bake for 10 – 12 minutes or until a skewer inserted into a cake comes out clean. Stand cakes in pan for 1 minute.
Transfer to a wire rack to cool.
Coconut Ice Topping:
Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistancy (you may need to add a little more water). Stir in a few drops of food colouring.
Spread topping over cakes. Stand at room temperature until set. Serve
This recipe is lifted straight from the December issue Good Food magazine
, of which I have a subscription. It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut. Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?
Chocolate Cherry Slice
200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained
Preheat oven to 180C. Line a 30x20cm slice pan.
Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.
Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.
Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.
Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.
Hummingbird cake is rather delicious, but cupcakes are a little more fun and quicker to make, so I thought I’d have a go at making Hummingbird cupcakes. The results were a delicious success. I have since made these at @dragnflydreamz‘s request, and so they were my donation to his Movember fundraiser. That the cupcakes were gone in 10 minutes, and resulted requests for the recipe, is a sure indication of a winner. The recipe makes 24 – 30 cupcakes depending on how much you fill the patty cases.
2 cups self raising flour
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
¾ cup desiccated coconut
¾ cup shredded coconut
1 ½ cups pecans, chopped
1 ⅓ cups brown sugar, lightly packed
1 cup vegetable oil
4 eggs, lightly beaten
4 medium bananas, mashed
440 g can crushed pineapple, drained
200 g cream cheese, softened
40 g butter, softened
1 lemon zest
3 cups icing sugar
Preheat oven to 180C. Line two 12 1/3 cup capacity muffin trays with paper cases.
Sift flour, cinnamon and bicarbonate of soda together into a large bowl. Stir in desiccated and shredded coconuts, pecans and sugar. Mix well.
In a medium bowl, whisk together oil and eggs. Blend into flour mixture, stirring until smooth. Add the banana and pineapple, stirring until well combined.
Divide mixture between patty cases.
Bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add sifted icing sugar, beating until well combined. Spread icing over cupcakes to serve.
Here’s another favourite recipe that’s easy too.
Truth be told I like this best when a thick slice has been toasted, buttered and sprinkle with cinnamon sugar. The warm, slightly crumbly texture of the coconut bread works very well with a sugary cinnamon topping.
2 ½ cups self raising flour
1 ½ teaspoons cinnamon
2 cups desiccated coconut
¾ cup caster sugar
1 teaspoon vanilla essence
2 extra large eggs
165 ml coconut milk
½ cup milk
60 g butter, melted
Preheat oven to 180C. Line base and sides of a 14x21cm loaf pan with baking paper.
Sift flour and cinnamon together into a large bowl. Add coconut and sugar, stir to combine, then make a well in the centre.
In a small bowl whisk vanilla essence, eggs, coconut milk, milk and butter until combined. Pour into the well in the dry ingredients. Mix until well combined.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave it in the pan for 10 minutes, then turn out onto rack to cool. Slice to serve.