First up today I have a question for you all, what do you think of my new theme? I came across it a couple of days ago and thought it looked pretty funky. Continuing my Christmas Baking post I have this special number for you. Coconut is a classic Christmas ingredient and is a great way to represent “snow” in a dish. Here in Australia we use it in practically every baked goodie we are known for – ANZAC biscuits, Lamingtons, coconut ice, coconut buns (thanks to the Vietnamese and Filipino bakeries – you could even see it on a Pavlova! I love how moist coconut makes a cake so I’ve whipped up a batch of these fancy coconut numbers for all my friends. Heres the recipe below:
- 100g butter, softened, plus 100g extra for icing
- 100g castor sugar
- 2 eggs
- 150g self-raising flour
- ½ cup shredded coconut, plus extra to top the cakes
- 1tbsp milk, plus 1tbsp extra for icing
- 250g icing sugar mixture
- 12-hole cupcake tin
- 12 cupcake cases
- Large mixing bowl
- 2 x Wooden Spoon (or rinse the first one before re-using)
- Medium Mixing Bowl
- Silicon spatula
Pre-heat an oven to 180ºC. Place cupcake cases into holes in tin.
Beat butter and sugar until creamy. Add eggs one at a time, beating well between each addition. Add the flour, ½ cup shredded coconut and milk and stir to form a smooth batter.
Divide the batter between prepared cases. I find it easier to use an ice-cream scoop for this step. Bake in the pre-heated oven for 15-20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and allow to cool completely before icing.
Make the icing by combining the remaining butter and icing sugar. Beat with a wooden spoon until fluffy. Stir in enough of the extra milk to create a smooth, spreadable icing. Spread over the tops of the cooled cupcakes. Sprinkle with shredded coconut and serve.
I’d like to take this opportunity to wish you all a Very Merry Christmas and a Happy New Year! I really appreciate the support I’ve gained from you all and I hope that you continue to enjoy my offerings. I’ll be back next year with many fantastic recipes and stories to tell. Until then,
Happy Cooking and Keep Smiling,
Brendon The Smiling Chef 🙂