YOUNG COCONUT CAKE
Having bought a young coconut, I had to then find something to do with it. This cake was the result. It is soft, tender, and exotically spiced.
Provided by superlib
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
- Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
- In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
- Add eggs & vanilla, and pulse a few times.
- Add the flour and baking powder, and combine thoroughly.
- Add 1/2c of the coconut milk, and once again combine thoroughly.
- Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.
Nutrition Facts : Calories 202.8, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 119.4, Carbohydrate 28.9, Fiber 0.4, Sugar 16.8, Protein 2.7
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