Find out why taste members adore these little coconut ice cakes.
Ingredients
- 80g butter, melted
- 2/3 cup caster sugar
- 2 teaspoons vanilla essence
- 1 egg, lightly beaten
- 2/3 cup desiccated coconut
- 1 cup self-raising flour, sifted
- 2/3 cup milk
Coconut ice topping
- 1 cup desiccated coconut
- 2 cups icing sugar mixture
- 1 teaspoon butter, softened
- red food colouring
Method
- Step 1Preheat oven to 180°C. Line two 12-hole, 2 tablespoon (40ml) capacity patty pans with paper cases. Place butter, sugar, vanilla, egg, coconut, flour and milk in a bowl. Mix well to combine. Spoon level tablespoons of batter into paper cases.
- Step 2Bake for 10 to 12 minutes or until a skewer inserted into 1 cake comes out clean. Stand cakes in pan for 1 minute. Transfer to a wire rack to cool.
- Step 3Make coconut ice topping: Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistency. Stir in 2 to 3 drops red food colouring. Spread topping over cakes. Stand at room temperature until set. Serve.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
668 kj
Energy
7g
Fat Total
5g
Saturated Fat
1g
Fibre
2g
Protein
18mg
Cholesterol
68.76mg
Sodium
18g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Cakes can be made up to 2 days ahead. Make topping and ice cakes on the day of serving.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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