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Pineapple and Coconut Cupcake



Butter: 6 tablespoons

Sugar: 1 cup

Eggs: 2 tablets

Coconut extract: 1 teaspoon

Flour: 2 cups

Baking powder: 1 teaspoon

Salt: half a teaspoon

Coconut milk: Three quarters of a cup (unsweetened)

Coconut juice: 1/4 cup

Coconut: two-thirds of a cup

Caster sugar: 1 cup (for topping)

Pineapple juice: 2 tablespoons (for topping)

Coconut: 1/4 cup (roasted / topped)

How to prepare

Preheat the oven to 350 degrees.

Prepare a cake tray and belly with parchment paper and grease it with a little butter.

Mix butter and sugar until crisp and creamy for two minutes.

Add eggs one after the other and whisk then add coconut extract.

Mix the flour, baking powder and salt.

Mix coconut milk and pineapple juice.

Add half the amount of flour to the butter, sugar and egg mixture and whisk.

Add half the amount of coconut milk mixture and pineapple juice.

Return the ball until the amount is finished, with continuous whisking.

Add coconut to cake mixture and stir.

Pour the cake mixture into the prepared tray and put it into the oven for 50 minutes, until it is cooked, and leave it to cool for 15 minutes.

Take the cake out of the mold and place it on the cake net to cool completely.

To prepare the topping: Sift fine sugar, add pineapple juice, and mix until the mixture becomes thick and smooth.

Spread the toast on top of the cake and sprinkle the toasted coconut.

Cut the cake and serve warm or cold.

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