March 17, 2013


225 g flour
1 tsp. baking powder
175 g butter
200 sugar
125 ml coconut milk
4 egg whites
75 g shredded coconut

150 g powdered sugar
25 g shredded coconut
2 tbsp. melted butter
1 tbsp. hot water

shredded coconut for decorating

1. Preheat the oven to 180 degrees C. Prepare a muffin pan.

2. Mix flour, baking powder and salt in a bowl.

3. In an another bowl whisk the butter and all but 2 tbsp. of sugar till light and creamy.

4. Mix in the flour mix and coconut milk in turns. Mix well.

5. Whisk the egg whites till stiff, then slowly add the rest of the sugar. Don’t overwork it!

6. Fold in the whites into the dough. Add the shredded coconut.

7. Fill in the muffin pan. Bake for 20 – 25 min till risen and golden.

8. Let the muffins rest for at least 1h.

9. Make the glaze: whip the powdered sugar, coconut, butter and water into a thick icing. Ice the muffins, sprinkle with shredded coconut. Serve when the glaze has hardened.


P.S. So, I had my brothers for Sunday lunch, and this was the dessert. In the pic above the original icing.  But as I had some leftover butter cream in my fringe, I could not resist to make some cup cake roses. :)


Enjoy, K.

recipe from “Kūkas” by M. Neri


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