Monday, October 8, 2007

Toasted Coconut Cupcakes

I used to not like coconut in my baked goods. But ever since I left the Philippines, I've been craving all things coconut...coconut scented soaps (like the one by my kitchen sink), coconut flavored ice cream (Ben and Jerry's is THE BEST!), and now coconut baked goods. I saw Anna Olson's show which showcased this recipe and I just had to try it.

Toasted Coconut Cupcakes

2 cups unsweetened coconut flakes
1/3 cup vegetable oil
1 + 1/4 cup coconut milk
2 eggs, separated
2 1/4 cups pastry flour
1 + 1/2 cup sugar
1 tbsp. baking powder
1 tsp. salt

1. Toast coconut flakes in a 350 oven for 3-4 minutes, just until the edges turn light brown. Set aside and increase oven temp to 375.
2. Mix egg yolks, oil and 1 cup of the coconut milk. Set aside.
3. Sift together flour, baking powder, salt and 1 cup of the sugar.
4. Mix dry ingredients into the wet and stir in 1 1/3 cups of the toasted coconut.
5. In a separate bowl, beat egg whites and 1/2 cup sugar until soft peaks form.
6. Fold the egg whites into the batter.
7. Pour batter into 16 muffin cups (or 1 8x8 pan).
8. Bake for 20-22 minutes (or 25-30 minutes for square cake).
9. Cool cupcakes.
10. Brush tops with remaining coconut milk and dip into the coconut flakes.

The cupcakes were very good! Light and coconutty. I think next time I'm going to try filling them with pineapple curd, maybe with a hint of rum. Kind of like a pinacolada cupcake :-)

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