Little Coconut Cakes
At least I’ve had some warning this time. Also prior experience. “Mum, can I take something in for the last choir of term?”
The first time I had this request from the Horror it was half an hour before we left for choir, so as I always strive to be a good parent I told him to go jump in the lake. Having learned this lesson I’ve been able to ratchet the request back to a much more reasonable forty eight hours prior. This even enables us to work out what baked good he’d like to take. He’s rather enamoured of something I had a crack at yesterday, namely mini coconut cakes. As they’re almost all gone, I’ve just made another batch. I’ll have to hide them so he has some to take in tomorrow morning.
First, locate some coconut. I like to get mine in flake form from The Source, in Balmain.
A quick visit to the Thermomix turns it into a very fresh tasting desiccated coconut.
One also needs coconut milk. I was able to persuade myself that the ancient tin dug out of the back of the cupboard contained something still edible, no really, it was fine. I tasted it and everything.
Cream together ninety grams of butter with three quarters of a cup of sugar. Add a teaspoon of vanilla essence and an egg and cream some more. Add an egg yolk and incorporate that also. I found some nifty little glass saucers with lids for keeping just such a thing as left over egg whites.
Was it at Peters of Kensington? I can’t remember. But I used some egg whites that had been kept this way for two weeks in the fridge only yesterday, they made excellent meringues.
Add three quarters of a cup of flour and beat that in. Add a third of a cup of coconut milk and the zest and juice of half a lemon and beat that in. Add a third of a cup more of flour and a third of a cup of desiccated coconut and beat that in. Spoon into greased mini muffin tins. Or these saucer shaped things that I think I inherited from my Nanna.
Bake at 160 degrees for about twenty minutes, or until turning golden on top. Don’t they come out a cute shape?
I’ve adapted the recipe from Coconut Tea Cakes in the ever reliable Good Cookie, by Tish Boyle. I have modified a few things. I added the lemon, I love citrus and coconut. I’d like to try lime, but it’s sometimes a bit funny when you cook it, especially the zest. The recipe book suggests sweetened shredded coconut, but I spit on that suggestion. Why can’t Americans sweeten things as they go, or would it be too shocking to see how much sugar they eat? Or are they just trying to use up all the corn syrup? There’s also a fancy frosting to go on top, but I’m not bothering. Too hard to store.
Of course what will happen is that The Horror will take these in tomorrow morning and some kid will have brought in Krispy Kremes. Then the Horror will eat half of the coconut cakes himself at recess and make himself some friends with the other half. Whatever, I’ve done my bit. The housewife’s honour is satisfied.