This recipe was adapted by our friend, Tien, from an online coconut cake recipe she found. She made cupcakes instead, and they're scrummy! We had them with fruit-salad-icecream from the Filipino bakery around the corner from Tien's place.
2 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 c butter
1 c sugar
4 eggs
1 tsp vanilla flavouring
1 c coconut milk
1 c flaked coconut
Preheat oven to 350ºF (175ºC). Prepare cupcake cases in muffin tins.
Mix flour, baking powder and salt together, and set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Mix in vanilla. Alternately add flour mixture and coconut milk, mixing well between each addition. Fold in flaked coconut.
Spoon batter into cupcake cases. Bake until a skewer inserted into the cake comes out clean. The original recipe for a cake says 1 hour, but start with 15 minutes and check after that.
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