If you don’t want to spend all day in the kitchen during your birthday day why not to prepare something simple and delicious?! Why not to prepare divine coconut-chocolate muffins?
These little muffins are as gourmet as birthday cake except you spend less time for baking and decorating.
Yes, It’s so nice to bake a BIG birthday cake but I do this only for my family and friends. For my own birthday I want something fast, tasty and different than traditional cakes.
If you have 35 minutes, love coconut, chocolate, muffins and want to prepare something special I would love to share with you my own recipe :).
Makes 4 birthday cakes*
Ingredients:Dry ingredients:
110g (3/4 cup) plain flour
100g (1/2 cup) brown sugar
30g (1/3 cup) desiccated coconut
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Wet ingredients100ml milk
100ml coconut milk**
6 tablespoons sunflower oil
1 egg, lightly beaten
Filling:100g mascarpone cheese
200ml double cream
4 teaspoons icing sugar
8 tablespoons rum with coconut (I used Malibu)***
3 tablespoons coffee liqueur or Baileys liqueur (I used Sheridan liqueur)***
3 teaspoons cocoa powder
* I used 4 ramekins (8cm in diameter) but you can also use traditional muffins cases (5cm in diameter, makes 6)
** do not shake can prior opening and use only liquid coconut milk (in this recipe we don’t use coconut cream)
*** adding some liqueur and rum makes filling less insipid
Method:
To make muffins:1. Preheat oven, 180C. Grease a 6-hole muffin pan (do not use muffin paper cases) or grease 4 ramekins.
2. Put flour, sugar, desiccated coconut, cocoa powder, baking powder and bicarbonate of soda in a bowl and stir together.
3. Combine milk, coconut milk, sunflower oil and egg together in a separate bowl.
4. Make a well in the centre of the dry ingredients and stir in the wet ingredients. Stir until just combined; do not over-mix.
5. Divide the mixture between the muffin pan/ramekins, filling each no more than three-quarters full.
6. Bake in a preheated oven for 20-25 minutes (muffin pan), 30-35(ramekins) or until well risen and firm to the touch.
7. Remove muffins from the oven. Stand in the muffin pan/ramekins 5 minutes before turning onto wire rack to cool.
To make filling:1. Place double cream in a bowl and whip until it holds soft peaks. Add the mascarpone cheese and the icing sugar and beat together until smooth.
2. (Coconut filling).Put two-third of the filling in a separate bowl and gradually add the coconut rum. Stir until just combined.
3. (Chocolate filling). Rest of the filling stir gently with cocoa powder and liqueur.
To assemble birthday cake:1. Cut each muffin horizontally into three even layers.
2. Place base layer on serving plate. Spread base with the coconut filling.
3. Top with second layer of cake and repeat layering with coconut filling.
4. Top with last layer of cake. Spread top with chocolate filling.
5. Decorate with flaked coconut. Store in the refrigerator.
** do not shake can prior opening and use only liquid coconut milk (in this recipe we don’t use coconut cream)
*** adding some liqueur and rum makes filling less insipid
Method:
To make muffins:1. Preheat oven, 180C. Grease a 6-hole muffin pan (do not use muffin paper cases) or grease 4 ramekins.
2. Put flour, sugar, desiccated coconut, cocoa powder, baking powder and bicarbonate of soda in a bowl and stir together.
3. Combine milk, coconut milk, sunflower oil and egg together in a separate bowl.
4. Make a well in the centre of the dry ingredients and stir in the wet ingredients. Stir until just combined; do not over-mix.
5. Divide the mixture between the muffin pan/ramekins, filling each no more than three-quarters full.
6. Bake in a preheated oven for 20-25 minutes (muffin pan), 30-35(ramekins) or until well risen and firm to the touch.
7. Remove muffins from the oven. Stand in the muffin pan/ramekins 5 minutes before turning onto wire rack to cool.
To make filling:1. Place double cream in a bowl and whip until it holds soft peaks. Add the mascarpone cheese and the icing sugar and beat together until smooth.
2. (Coconut filling).Put two-third of the filling in a separate bowl and gradually add the coconut rum. Stir until just combined.
3. (Chocolate filling). Rest of the filling stir gently with cocoa powder and liqueur.
To assemble birthday cake:1. Cut each muffin horizontally into three even layers.
2. Place base layer on serving plate. Spread base with the coconut filling.
3. Top with second layer of cake and repeat layering with coconut filling.
4. Top with last layer of cake. Spread top with chocolate filling.
5. Decorate with flaked coconut. Store in the refrigerator.
Enjoy :)
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3 Studies SHOW How Coconut Oil Kills Waist Fat.
The meaning of this is that you literally burn fat by consuming Coconut Fats (also coconut milk, coconut cream and coconut oil).
These 3 studies from big medical magazines are sure to turn the traditional nutrition world upside down!
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