I found this recipe on www.alleasyrecipes.com and adapted it to include a cream cheese frosting. These are great little cakes paired with a cup of tea for an afternoon snack. Very light with a nutty texture from the flaked coconut. I substituted the ground cinnamon for mixed spice and I also didn’t cook my cakes with a Bain Marie, rather just baked them the plain ol’ cupcake way.
INGREDIENTS
- 50g butter, softened
- 1 cup caster sugar
- 1 teaspoon orange blossom water
- 1 teaspoon ground cloves
- 1 teaspoon mixed spice
- 8 egg yolks
- 2 egg whites
- 1 cup all-purpose flour
- 1 cup grated coconut
- 3 tablespoons melted butter
- 175g cream cheese
- 4 cups icing sugar, sifted
- 1 tablespoon milk
- 1 teaspoon orange blossom water
- 1 teaspoon coconut essence
- 1 cup extra grated coconut for topping
METHOD
- Pre-heat oven to 180C/350F
- Line a 12 hole cup cake tray with cup cake papers.
- Add butter, sugar, orange flower water, cloves and mixed spice into the bowl of a stand mixer and beat until smooth. Add the eggs yolks one at a time followed by the egg whites.
- Sift in the flour and add the grated coconut followed by the melted butter.
- Stir all together thoroughly then add the mixture evenly into the prelined tins. Bake in the oven for 30-35 mins or until golden brown and cooked through when tested with a skewer. Allow to cook completely on a wire cooling rack.
- To make the frosting, add the cream cheese to the bowl of a stand mixed
- fitted with the paddle attachment and beat until smooth over medium speed.
- Turn the speed down to low and add the sifted icing sugar tablespoon by tablespoon until thoroughly combined with the cream cheese. At this stage add the milk, orange blossom water and coconut essence and stir in gently. To decorate the cakes, apply a layer of icing to each cake and smooth over using a small palette knife when dip each cake into the grated coconut.
Makes 12
Original post here
