Servings: 12 pieces
Calories: 150kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or electric mixer
- Mini cupcake molds or liners
- Oven
- Cooling rack
Ingredients
- 150 g wheat flour
- 100 g grated coconut
- 100 g sugar
- 1 teaspoon baking powder
- a pinch salt
- 2 pieces eggs
- 100 ml coconut milk
- 50 g melted butter
- 1 teaspoon vanilla essence
Instructions
- Preheat your oven to 180°C (356°F) and grease your molds.
- In a medium bowl, whisk together the wheat flour, grated coconut, baking powder, and a pinch of salt.
- In another bowl, beat the eggs and sugar until light and foamy. Add coconut milk, melted butter, and vanilla essence; mix until smooth.
- Slowly add the dry ingredients to the wet mixture, folding gently until combined.
- Pour the batter into the prepared molds, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely before unmolding and decorate as desired.
Notes
Consider toasting the grated coconut before adding it to enhance the flavor. For variations, use almond flour for a gluten-free option or honey for a natural sweetener. Store in an airtight container for up to 2 days, or refrigerate for up to a week. To freeze, individually wrap each cake in plastic wrap; they’ll last up to 3 months in the freezer. For extra moisture when storing at room temperature, add a slice of bread to the container.
Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!