Local Kitchen
Filled Coconut Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups gluten-free all purpose flour
- 2 tsps gluten-free Baking powder
- ½ cup plain Yogurt (more if needed)
- 2 cups Coconut flakes
- 12 gluten-free white chocolate truffle
- For the frosting
- 2 cups powdered sugar
- 2 Tbsps lemon juice
- 1 tsp hot water
- To decorate
- Shredded coconut
Preparation steps
1.
For the cupcakes: heat the oven to 200°C / 400°F. Place paper liners in a 12 hole muffin tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yogurt, until well combined. Stir in the coconut. Add more yogurt if the mixture is too stiff, to give a soft dropping consistency.
5.
Spoon into the paper cases to half fill them and place a truffle in the centre of each. Cover with more mixture and bake for 15-20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.
6.
For the frosting: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth.
7.
Spoon a little frosting on each cake and smooth level with a palette knife. Sprinkle with coconut and leave to set.
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