Saturday, June 1, 2013


I absolutely LOVE coconut, full stop. I love coconuts, coconut water, coconut milk, drinking coconuts, Bounty chocolate bars (coconut covered in chocolate), coconut bread and pretty much anything else that has coconut somewhere in it. So it's no surprise that I have a couple of sneaky coconut recipes to help me get my fix. Here's one of them, Citrus Coconut Cupcakes... 

♥ Ingredients
1 tbs Dessicated Coconut
115g (3/4 cup) Self-Raising Flour
7g (1/4 cup) Stevia
1 tsp Orange Rind, finely grated
1 tsp Lemon Rind, finely grated
125ml (1/2 cup) Skim Milk
1 Egg White, lightly whisked
20g (1 tbs) Butter, melted

♥ Method
Step #1- Preheat oven to 180°C. Brush 12 (20ml/1 tbs) round-based patty pans with the melted butter to lightly grease. Place the coconut in a small non-stick frying pan over medium heat and cook, stirring, for 1 minute or until lightly toasted. Transfer to a small bowl and set aside.
Step #2- Sift the flour and Equal Spoonfuls into a medium bowl. Add the orange and lemon rinds, and stir to combine. Make a well in the centre.
Step #3- Whisk milk, egg white and butter in a small jug until well combined. Add to flour mixture and stir to combine. Divide mixture evenly among greased pans. Sprinkle coconut evenly over top. Bake in preheated oven for 15 minutes or until golden and a skewer inserted in the centres comes out clean.
Step #4- Remove the citrus coconut cakes from the oven and set aside for 10 minutes then transfer to a wire rack for a further 3 minutes. Serve warm.

If you try this recipe out and want me to see what you made, use the hashtag on 
instagram or twitter #JordysCooking
Thanks for reading :) 

1 comment:

Estefanía Ainoza said...

Really nice!!! I love it!!!