I've wanted to do a recipe with tons of coconut for a while but I was never sure how I was going to go about it. I read a dozen different coconut cake recipes most of which just included coconut shreds in the recipe which isn't enough for me. I found a decent recipe and modified it to include coconut milk, oil, shreds, and flour. The only coconut item I didn't include was coconut extract which i though was unnecessary since I had so much of the real thing already in the recipe. The recipe I used (Top Secret) made a really dense and thick batter and I was slightly worried and then I tasted one. These were so good I made another batch the next day to take with us to a vegan outing.
For the frosting I used a standard butter cream recipe but substituted coconut milk for soy milk.
1/4 cup margerine
1/4 cup shortening
2 cups powdered sugar
2-4 tablespoons coconut milk
1 teaspoon vanilla extract
After I frosted the cake I then toasted a small amount of coconut in a sauce pan until browned. When the toasted coconut cooled I sprinkled it around the edges of the cupcake.
The cupcakes were moist and dense and the added creamy coconut butter cream frosting made a huge impression on all my friends I shared these with.
Très bon
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