January 7, Mango, Coconut and White Chocolate Muffins

To learn how to cube mangos see this link for a step-by-step guide with pictures.

Ingredients

2 cups of self-raising flour
1/2 cup coconut
1 cup raw sugar
2 Tbsp margarine
2 eggs
1/2 cup milk
1 mango, cubed
1/4 cup white chocolate buttons, melted
2 Tbsp coconut

Method

Preheat oven to 180C.
Mix flour and first lot of coconut in a large bowl, make a well in the centre.
In a separate bowl creme sugar and margarine.
Whisk in eggs then mix in milk and mango.
Pour egg mixture into well in dry ingredients.
Spoon mixture into paper cup lined medium muffin tray.
Mix melted chocolate with remaining coconut.
Using one spoon part muffin mixture in centre, using another spoon pour one teaspoon of chocolate mixture into each muffin.
Bake for 15 minutes.

December 24, Coconut Pavlova

A kiwi favourite with my new favourite icing just in time for Christmas.

Ingredients

4 large egg whites
1 cup caster sugar
1 tsp white vinegar
1/2 tsp cornstarch (cornflour)

1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut
1 Tbsp lemon juice
1 Tbsp lime juice
Zest from 1 lemon
Zest from 1 lime

Method

Preheat oven to 130C.
Beat egg whites, on low speed gradually moving to med-high speed, until they form soft peaks (approx. 5 minutes).
Continue to run mixer on med-high and add sugar 1 tablespoon at a time.
Once mixture is smooth (rub between fingers to test that the sugar has been dissolved) turn of beater and fold in vinager, vanilla and constarch gently.
Bake for 75 minutes or until the top of the meringue is pale cream in colour.
Allow to cool in a cool dry place.

Icing

Once cool or ready to serve make icing.
Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in zest, juices and coconut.
Top with lemon flavored sugar lollies.

December 16, Lemon, Lime and Coconut Cake

Ingredients

250g butter, softened
1 tsp vanilla essence
1 1/2 cups caster sugar
4 eggs
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 cups desiccated coconut
2 1/2 cups self-raising flour

1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut

Method

Preheat oven to 180C.
Whisk together butter and caster sugar until smooth.
Add each egg individually, beating well between additions.
Mix in first lot of coconut and vanilla essence and 1/2 of zest and 3/4 of juice.
Sift in flour and mix well.
Bake for 30-35 minute or until golden and top raises after being gently pressed with the flat surface of a knife.
Let cool before icing

Icing

Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in remaining zest, juices and coconut.