Early in October 2016, I was due to do my first talk on The Miracle of Coconut and, as I was coming back from London the day before on the train, I started to formulate a new recipe in my head using Coconut and Raspberries in a “Healthy” way to make little cakes. I ended up creating this recipe at around 3.30 am the next day ahead of travelling to the Networking Meeting for breakfast. Let’s just say that not only did all the cakes I took along go, but people had seconds and thirds! The cakes are light; moist; energy-balancing and delectably delicious!
Preparation:- 25 minutes Cooking Time:- 2 x 20 minutes Cooling Time:- 20-25 minutesQuantity:- 44 mini muffins
The Muffins:- Equipment 2 × 24 cup Mini Muffin Trays - 44 Mini Muffin Cases - Silicone Spatula - Old-fashioned Tablespoon - Old-fashioned Teaspoon - Kenwood Mixer or similar Weighing Scales - Pipette - Cooling Rack Ingredients 4 oz / 100 g Fruit Sugar - 2 oz / 50 g Tiana Coconut Butter - 5 drops Vanilla Extract - 2 oz / 50 g Extra Virgin Coconut Oil - 5 drops Raspberry Extract - 2 medium Eggs - 6 tablespoons Coconut Drinking Milk - 2 oz / 50 g Coconut Flour - 1 oz / 25 g Rice Flour - 1 oz / 25 g Tapioca Flour 2 teaspoons Baking Powder - 4 oz / 100 g fresh Raspberries - 2 tablespoons Desiccated Coconut
Method
Preheat the oven to Gas Mark 4 / 180 degrees Celsius / Fan Assisted 160 degrees Celsius and set the shelf to the 2ndrung down. Prepare 44 mini muffin cases in the tins
Cream the coconut butter; coconut oil and sugar until well-mixed and pale
Add the eggs, one at a time, mixing well between each addition. Then with the final egg, mix for 1 minute on high until light and bubbly
Add in the extracts and desiccated coconut and mix for a further 30 seconds
Remove the bowl from the mixer. Mix the flours and baking powder well, then sift into the bowl from a good height to give plenty of air and lightness
Add 2 tablespoons of the coconut milk, then with the tablespoon gently fold in well. Add the remaining tablespoons 2 at a time, mixing well on each addition until a light dropping consistency is obtained
In 2 batches, using a small teaspoon, put very heaped spoonfuls in each case until ¾ full and level lightly
Bake in the oven for 10 minutes, then turn the temperature to Gas Mark 5 / 190 degrees Celsius / Fan Assisted 170 degrees Celsius and cook for further 10 minutes until golden brown and the sponge “springs” back when you gently touch it in the middle with your finger
Allow to cool down for 5 minutes in the tins and then transfer to the cooling rack for approx. 20 minutes until totally cold
Then, whilst the cakes are cooling, prepare the Topping - keeping it out of the fridge to ensure it is pliable
The Topping / Putting it all together:- Equipment Small Bowl - 2 small Teaspoons - Chopping Board - Small Sharp Knife - Old-fashioned Dessertspoon - Wooden Spoon - Pipette Ingredients 1 × 250 g tub Coconut Milk Yoghurt (Co Yo) - 30 drops Raspberry Extract - 12 drops Vanilla Extract - 4 dessertspoons Desiccated Coconut 15 Raspberries - 2 dessertspoons Fruit Sugar
Method:-
In the small bowl, mix the coconut milk yoghurt with the fruit sugar. Add the extracts and desiccated coconut then mix well
Take 2 small teaspoons, and using one, take a heaped spoon and put on one of the cakes. Use the other teaspoon to smooth it
Repeat this with the rest of the cakes then cut each raspberry into 3 slices horizontally and place a piece on each cake
Store in the fridge and consume within 2 days
For More Recipes click HERE To purchase Volume One of The Alchemist's Cookbook Series - Cakes-Cordials-Breads & Soups - click here To register interest in purchasing Volume Two of The Alchemist's Cookbook Series - Breakfasts-Light Bites-Breads & Soups - click here
