I decided to make my own desiccated and shredded coconut, and after carrying out this laborious task, made these delightful little coconut cakes.
FRESH BAKED - LOUISE PICKFORD
ISBN 0600613569 - Page 56
Makes: 8 cakes
I have slightly adapted this recipe. The original recipe used passion fruit icing and the recipe for this is given below.
You will need: 125g softened unsalted butter, 150g caster sugar, 2 eggs, 125g self-raising flour, 1 teaspoon baking powder, 100g desiccated coconut, 2 tablespoons milk.
For the icing: 125g sifted icing sugar, 1-2 tablespoons passion fruit pulp.
1. Preheat the oven to 160°C/325°F/Gas 3.
2. Put all the ingredients in a food processor and process for 1 minutes or until evenly blended.
3. Oil and base-line an 8-hole mini-loaf tin. or 12 hole muffin tray. Divide the mixture equally into the tin and bake for 30-35 minutes until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the cakes to a wire rack to cool.
To make the passion fruit icing:
Beat the ingredients together until smooth. Put the cakes, still on the wire rack, over a large plate and pour over the passion fruit icing, allowing it to drizzle down the sides of the cakes. Leave to set.
For the alternative icing:
1.250g instant royal icing, 1-2 tablespoon Malibu and enough water to make a smooth, runny paste that will ice the top of the cakes well.
2.Coat the cakes with icing and decorate with fresh shredded coconut.
FRESH COCONUT
Delia Smith on her website gives instructions for this 'operation'. It's definitely a job to do on a rainy day. A word of warning here, don't smash the coconut to within an inch of its life, or you will end up with small shards of coconut that take forever to peel (like I did!).
You will also need a fairly hardy food processor to make the shredded coconut because the coconut is quite tough.
After you have either desiccated or shredded the coconut, place in a ziplock bag and pop into the freezer. It freezes beautifully and takes only moments to defrost.
Never again after tasting fresh coconut will you ever be tempted to buy something out of a bag.
Another plus is that the coconut isn't 'sweetened' - pure bliss.
The coconut essence in the photograph can be purchased from Jane Asher and I use this in cake batter, icings etc.
FRESH BAKED - LOUISE PICKFORD
ISBN 0600613569 - Page 56
Makes: 8 cakes
I have slightly adapted this recipe. The original recipe used passion fruit icing and the recipe for this is given below.
You will need: 125g softened unsalted butter, 150g caster sugar, 2 eggs, 125g self-raising flour, 1 teaspoon baking powder, 100g desiccated coconut, 2 tablespoons milk.
For the icing: 125g sifted icing sugar, 1-2 tablespoons passion fruit pulp.
1. Preheat the oven to 160°C/325°F/Gas 3.
2. Put all the ingredients in a food processor and process for 1 minutes or until evenly blended.
3. Oil and base-line an 8-hole mini-loaf tin. or 12 hole muffin tray. Divide the mixture equally into the tin and bake for 30-35 minutes until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the cakes to a wire rack to cool.
To make the passion fruit icing:
Beat the ingredients together until smooth. Put the cakes, still on the wire rack, over a large plate and pour over the passion fruit icing, allowing it to drizzle down the sides of the cakes. Leave to set.
For the alternative icing:
1.250g instant royal icing, 1-2 tablespoon Malibu and enough water to make a smooth, runny paste that will ice the top of the cakes well.
2.Coat the cakes with icing and decorate with fresh shredded coconut.
FRESH COCONUT
Delia Smith on her website gives instructions for this 'operation'. It's definitely a job to do on a rainy day. A word of warning here, don't smash the coconut to within an inch of its life, or you will end up with small shards of coconut that take forever to peel (like I did!).
You will also need a fairly hardy food processor to make the shredded coconut because the coconut is quite tough.
After you have either desiccated or shredded the coconut, place in a ziplock bag and pop into the freezer. It freezes beautifully and takes only moments to defrost.
Never again after tasting fresh coconut will you ever be tempted to buy something out of a bag.
Another plus is that the coconut isn't 'sweetened' - pure bliss.
The coconut essence in the photograph can be purchased from Jane Asher and I use this in cake batter, icings etc.
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