CORNFLAKE COCONUT CUP CAKES

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INGREDIENTS:

Makes 18

 

    75g desiccated coconut

 

A:

    120g all-purpose flour

    25g cornflour

    1 1/2 tsp baking powder

   

B:

    70g cornflakes (plain), finely crushed

    30g mixed peels

    40g sultanas

    190g vegetable oil/ melted butter

    140g sugar

    4 eggs, lightly beaten     

   

 

 

METHOD:

  1. Toast desiccated coconut in a frying pan until fragrant and golden brown. Keep stirring and be careful not to burn the coconut.  Set aside. Reserve some for decoration.

  2. Sift (A) into a mixing bowl. Add crushed cornflakes, mixed peel, sultanas and desiccated coconut of (1). Blend well.

  3. In another mixing bowl, beat oil/ melted butter and sugar until foamy. Add dry ingredients in (2) alternately with eggs.

  4. Spoon mixture into patty tins lined with paper cups. Sprinkle with desiccated coconut and bake in preheated oven at 190 degC for 20-25 minutes until golden brown.

  5. Cool on wire rack. Serve.

Made and written on 03-08-04

 

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