Sunday, November 14, 2010



There's a reason why body oil is infused with the sultry, seductive scent of coconut... there's a reason why cocktails are enjoyed out of a hollowed coconuts by backpackers world wide...and there's a reason why the best cakes and slices contain shreds of this summery tasting delight...

because it's irresistable.



Coconut Cupcakes with Creamy Coconut Icing
Recipe adapted from 'High Tea at the Victoria Room' by Jill Jones-Ecans and Joe Gambacorta
Makes 12 big cupcakes

For the cakes:
200g butter, chopped
130g castor sugar
1 teaspoon coconut essence
2 eggs
260g self raising flour
3/4 cup desiccated coconut
100g cream cheese
1/2 cup milk

For the icing:
squeeze of lemon juice
1 cup icing sugar
1 tablespoons milk (you may need to alter this amount depending on consistency of icing)
1 teaspoon coconut essence
3 tablespoons toasted desiccated coconut

Pre-heat oven to 180 degrees celsius.
Cream together the butter, sugar and coconut essence until pale and creamy. Add the egg and beat to combine.Pour the flour and coconut into the butter mixture alternatively with the milk and stir until just combined. The trick to a light and fluffy cupcake is to make sure you don't over-mix the batter.

Divide mixture amongst a 12-hole muffin tin. Bake for 12-15 minutes until goldden and spring back lightly when touched. When cooked leave to cool in tin.

Meanwhile for the icing cream together the cream cheese, lemon juice, icing sugar, coconut essence and milk to form a thick and smooth consistency. When cakes are completely cool, slather on a generous amount of icing and finish with a sprinkle of toasted coconut.

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