Coconut Ice Cupcakes

  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Servings: Makes 12
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Remember school fetes? When I was a kid, coconut ice was mandatory! It’s always been a bit of an Australian favourite, and I’m sure many of us remember having it at birthday  parties growing up or indulging in some retro memories as an adult at fetes and fairs. It’s most popular as a slice, but I have vivid memories of my Mum baking us her famous coconut ice cake! She wasn’t much of a baker, but there were a few things she did really well and this was one of them. She also made a superb pavlova! Therefore I thought it would honour my Mum but also be fun to reinvent this cake as more dainty cupcakes.  Moreover, it means less time in the oven which is what Summer Baking Secrets is all about.

Mum loved this recipe because it is a simple melt and mix cake, but she always advised us to cool the melted butter before adding it to the milk and egg mixture so the eggs wouldn’t “cook” or curdle in the hot butter. My choice for this recipe is Devondale unsalted butter which I mix with the milk before adding egg. It really allows the sweetness of the coconut to stand out. Melting the butter aView Postlso means that the mixture can come together in a few quick strokes, ensuring light, fine textured cakes. Yum!

Finally I top off these cakes with a bit of a “modernised” ingredient which wasn’t around in Mum’s day – toasted coconut chips which I really like for their  added flavour and texture. I also think they are an easy and impressive way to decorate cakes and cupcakes.

Do you have any special family recipes like this one? Let me know in the comments what your parents used to bake for you that have left you with great memories!

x

Lyndey

Ingredients

  • 125g unsalted Devondale butter, melted, cooled
  • 1 cup (250ml) Devondale milk
  • ½ cup (40g) shredded or desiccated coconut
  • ¼ teaspoon vanilla bean paste
  • 1 egg, lightly beaten
  • 2 cups (300g) self raising flour
  • 1 cup (220g) caster sugar

 

Coconut Ice Topping

  • 1 cup (250ml) Devondale milk
  • 3 cups (660g) caster sugar
  • 60g unsalted Devondale butter
  • 2 cup (160g) desiccated coconut
  • Red or pink food colouring
  • 1½ cups (75g) coconut flakes or chips, toasted

Instructions

  1. Preheat oven to moderate, 180°C (160°C fan-forced). Grease 12 hole muffin pan (1/3cup/ 80ml capacity) with a little butter.
  2. Combine the butter and milk, mix well. Stir in the coconut and vanilla bean paste, and then whisk in the egg.
  3. Combine flour and sugar in a large bowl. Add the butter and milk mixture all at once, stir gently until just combined. Divide the mixture evenly between muffin holes, using an ice-cream scoop or two spoons.
  4. Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove to a wire rack.
  5. For the coconut ice topping: Place the milk in a medium sauce pan over a moderate heat. Just before it boils, add the sugar. Stir until sugar is dissolved. Reduce heat and simmer for 5-8 minutes or until syrupy.
  6. Remove from heat, stir in butter and shredded coconut. Add a few drops of colouring.
  7. Beat well using a wooden spoon until thick. Carefully spread topping over the top of the warm cup cakes. Sprinkle with the toasted coconut flakes. Leave to finish cooling on the wire rack.

Notes

Lyndey’s Note: Store the cakes in an airtight container for up to 3 days or freeze in a rigid container. You can cook these cakes in larger or smaller muffin pans, as a guide, fill them slightly more than half-full with mixture. When cooked the cakes should be risen, golden and firm to touch, and beginning to come away from the side of the hole.

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