Young Coconut Cake

Submitted by superlib

"Having bought a young coconut, I had to then find something to do with it. This cake was the result. It is soft, tender, and exotically spiced."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 12 cupcakes
• Serves: 12

ingredients

• 236.59 ml white sugar
• 118.29 ml butter
• 2 eggs
• 4.92 ml vanilla extract
• 354.88 ml all-purpose flour
• 8.62 ml baking powder
• 1 coconut, preferably a young coconut

directions

1. Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
2. Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
3. In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
4. Add eggs & vanilla, and pulse a few times.
5. Add the flour and baking powder, and combine thoroughly.
6. Add 1/2c of the coconut milk, and once again combine thoroughly.
7. Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.

Reviews

[Laurie S.]

This has the consistency of a pound cake - creamy and dense, not overly sweet - and delicious! The first time I made it I threw in some chocolate chips to give it a little something extra. I am going to try adding fresh blueberries this time.