Coconut muffins

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  • Ingredient:
  • - 235 g soft butter
  • - 200 g sugar
  • - 2 eggs
  • - an envelope of vanilla sugar
  • - 1/2 teaspoon almond essence
  • - 200 g flour
  • - 125 ml coconut milk
  • - an envelope of baking powder
  • - a pinch of salt
  • - 100 g coconut flakes
  • - 230 g cream cheese Philadelphia
  • - 250 g powdered sugar

Servings: 12

Preparation time: less than 60 minutes


Preheat the oven. Mix 200 g butter with caster sugar until white (I mixed them in the food processor, about 5 minutes at top speed). Add eggs, one at a time, mixing well after each one. Add coconut milk to the composition, mix for 2-3 seconds. The egg composition is removed from the food processor and transferred to a larger bowl. Separately mix the solid ingredients: flour, baking powder, salt and coconut flakes. Add to the egg mixture, stirring gently with a spoon. With a spoon, put the dough in the forms of muffins lined with special paper. The muffins are left in the oven for about 15-20 minutes, removed from the oven, then left to cool. Whip the cream with the remaining butter, vanilla and almond extract; gradually add the powdered sugar, and continue mixing until it becomes creamy. Remove the muffins from the forms and decorate each with cream. On top I sprinkled coconut both natural and slightly fried, more for the effect obtained.

1. Beat the egg whites with the sugar, lemon juice, 4 tablespoons of cold water and a pinch of salt on low speed for 30 seconds. Continue to beat the egg whites with the bain marie mixer for 6-7 minutes, until you get a consistency similar to that for meringue. Add a little vanilla essence and beat the egg whites for another minute. Let the icing cool for 15 minutes. In the meantime, prepare the cake for assembly

Cut both countertops in half so that you get 4 countertops and put a layer of cream between them. Wrap the cake in icing and sprinkle coconut flakes around the cake.

Coconut & # 8211 what benefits it has and how it is consumed. Coconut recipes

Coconut is highly valued throughout the world, both for its taste and for the fact that it is rich in nutrients. Coconut is used in many ways, both in the diet and in the cosmetics industry.

Precisely because it is rich in vitamins and minerals, but also vegetable fats, coconut has many health benefits.

Note: The information in this article does not replace the advice of a specialist. We recommend that you consult your doctor and follow his instructions before attempting any treatment.


Step 1

Coconut and yogurt cake

In a bowl put the butter, sugar and mix everything well until the sugar melts. Add the yolks one at a time and mix again. The cream thus obtained is put in the cold.

In another bowl put flour, finely chopped coconut, baking powder and mix well. Add cold cream and incorporate well into the mixture of flour, coconut and baking powder. Then add the beaten egg whites and incorporate well.

Line a round ring tray with baking paper and place the obtained composition in the tray.

Put in the oven at 180 ° C for 40 to 45 minutes. After the countertop is baked, leave it to cool.

Meanwhile, the syrup is being prepared.

Put a pot on the fire, add the juice of an orange, honey, water and cinnamon. Mix well and boil for 5 -10 minutes.

After the countertop and syrup have cooled, prick the countertop and syrup. Remove from the pan, garnish with Greek yogurt, crushed walnuts and honey.

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Cake & # 8222Cooked roll & # 8221 & # 8211 Lamington

Australians call it & # 8222Lamington & # 8221, because theirs is the original recipe, and we call it the coconut roll cake. Whatever its name, it is one of the best homemade cakes in the world, without question! It is easier than you think and has an undeniable success among young and old alike!

Recipe for & # 8222 coconut rolled cake & # 8221

A homemade cake that you can quickly prepare from just a few ingredients. Known all over the world, under several names, the cake rolled with coconut is made in just a few steps.

Coconut rolled cake

For starters, preheat the oven to high temperature.

In a large bowl, beat the eggs with a mixer. Gradually add the sugar and vanilla, until you get a homogeneous and fine mixture. Gradually pour the flour and baking powder, mixing lightly and with wide gestures with a spatula.

When it is homogeneous, pour the butter (melted and left at room temperature) and mix. Put the composition in a non-stick pan and bake for 25 minutes. Leave the sponge cake to cool and grab the icing. Melt the butter lightly in a saucepan, pour the milk and mix. Sift the sugar and cocoa powder, stir slowly until the icing begins to thicken.

Towards the end, add the rum essence. Leave the icing to cool a bit. Meanwhile, cut the sponge cake into cubes. Insert, in turn, a fork in each cube, soak well in the glaze until evenly covered, drain the excess and pass through the coconut.

Let the cake rolled with coconut cool well before serving.

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Video: Histaminarme Mango-Kokos-Muffins. alles-essen (August 2022).