Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99
Little coconut cakes
“This is another simple recipe, with the appealing combination of lime and coconut. The dry and wet ingredients are simply mixed together and poured into paper cases for baking. The whipped cream topping is delicious, but optional.
2 cups (300 g) self-raising flour 1 teaspoon baking powder
²⁄³ cup (150 g) caster sugar pinch of salt
finely grated zest and juice of 2 limes ²⁄³ cup (50 g) desiccated coconut
1 free-range egg
¾ cup (185 ml) coconut milk 100 ml sunflower oil
2–3 tablespoons flaked coconut, plus extra to garnish (optional)
whipped double cream, to serve (optional)
- Preheat the oven to 200°C (180°C). Grease a 12-hole muffin tin or line with paper
- Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.
- Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingr Stir until just combined.
- Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked Bake for 20 minutes or until well risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.” pp260-261
This was as easy and delicious as David says it is.