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Light coconut cakes

Light coconut cakes

Tasty recipe of light coconut cakes
INGREDIENTS

40g butter
½ cup (110g) caster sugar
½ teaspoon vanilla essence
1 egg
1½ cups (225g) self-raising flour
¾ cup (180ml) light and creamy coconut milk
½ cup (40g) desiccated coconut
Shredded coconut or desiccated coconut, extra

Icing
2 cups (320g) icing sugar, sifted
¼ cup (60ml) water, approximately
METHOD

Congratulations to our May Prize Recipe winner, Rachel Holmes of Tallai, QLD. Reachel shares with us a delicious recipe for Light coconut cakes.



Preheat the oven to 160°C/140°C fan-forced. Line 10 holes of a patty pan with paper cases.

Beat butter, sugar and vanilla in a small bowl with an electric mixer until combined. Add egg, beat until combined.

Stir in half the sifted flour then half the coconut milk. Repeat with remaining flour and coconut milk then coconut.

Spoon the mixture into prepared cases. Bake for about 15 minutes or until golden brown. Remove from pan; cool on wire rack.


ICING: Sift icing sugar into a bowl; stir in enough water to form a firm paste. Place bowl in a pan of simmering water, stir until icing is spreadable.

Spread tops of cakes with Icing, press into shredded coconut or extra desiccated coconut, if desired.

COOK’S NOTE: Cakes are best made on the day of serving.

Un-iced cakes suitable to freeze. Icing suitable to microwave.

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