Little coconut cakes
This is one for my work, where I have a truck-load of people who various allergies, diets and peccadillos.
A simple recipe, with the appealing combination of lemon and coconut. I mix the dry and wet ingredients together in mixer with regular paddle.
Then I spoon the mixture into the paper cases for baking. The chocolate is optional. But everything tastes better chocolate coated.
Recipe
- 400 g coconut flour
- 50 g desiccated coconut
- 1 teaspoon baking powder
- pinch of salt
- 2 ripe bananas
- 2 organic free-range eggs
- 2 cans of coconut milk
- 100 ml coconut oil, melted then allowed to rest at room temperature.
- The finely grated zest and juice of 2 lemons
- Plus chocolate (optional)
Method
Preheat the oven to 180°C. Line muffin tin with brightly colored paper muffin cases.
Sift the coconut flour and baking powder, and salt into the mixer bowl, then stir in the lemon zest and desiccated coconut.
Add the egg, coconut milk, coconut oil and lemon juice and pour this into the dry ingredients. Mix on a medium speed until just combined.
Spoon the batter evenly into the muffin holes, to about two-thirds. Bake for 30 minutes or until golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Repeat until mixture is used up or just make up the rest into a cake tin and bake.
If you like, dip each one in chocolate, and return to cup cake liner.
MOPZ 