Ingredients:
200g flour
1 tsp baking powder
pinch of salt
100g butter, at room temperature
230g sugar
2 egg whites
2 tbsp coconut water
125g coconut milk
1/2 tsp coconut extract
1 tsp baking powder
pinch of salt
100g butter, at room temperature
230g sugar
2 egg whites
2 tbsp coconut water
125g coconut milk
1/2 tsp coconut extract
Preheat the oven to 170°C.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately one minute. Decrease the speed to low and gradually add the sugar slowly over two minutes. Once all of the sugar has been added, turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture.
Switch the paddle attachment to the whisk, and mix in the egg whites on high speed, until thick and increased in volume.
Using a wooden spoon, incorporate the flour mixture alternately with the coconut milk and extract and water, in three batches; ending with the milk mixture.
Scoop the batter into paper cups and bake for 25 minutes or until the cake is light golden in colour and firm to the touch.
Transfer to a cooling rack. Once the cakes have cooled completely, spray with the remaining coconut water.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately one minute. Decrease the speed to low and gradually add the sugar slowly over two minutes. Once all of the sugar has been added, turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture.
Switch the paddle attachment to the whisk, and mix in the egg whites on high speed, until thick and increased in volume.
Using a wooden spoon, incorporate the flour mixture alternately with the coconut milk and extract and water, in three batches; ending with the milk mixture.
Scoop the batter into paper cups and bake for 25 minutes or until the cake is light golden in colour and firm to the touch.
Transfer to a cooling rack. Once the cakes have cooled completely, spray with the remaining coconut water.
for the frosting
ricotta
freshly grated coconut
ricotta
freshly grated coconut
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