May-June is a birthday season around me as a lot of my close women friends are fellow Gemenians. Not sure if they have anything in common with me apart from being Geminians, but somehow I do gel well with them. One common thread I have found is that they are all strong women, who also put their family above everything else. Though my husband says you got to be wary of them all, being Geminians you don't know which way they turn ;-). This time also happens to be a wedding anniversary time with a lot of friends and family who share their anniversary with us during this time of the year.
Anyway, I made these African coconut cupcakes for one of my Geminian friend's birthday to go with an African themed birthday dinner. Though the dinner did not happen due to scheduling reasons, I made sure she tasted the cake, and she loved them. As the name suggests, the main ingredient is of course coconut. I have also used raw coconut sugar which gives this recipe an intense flavor. The two non-Gemenians at home lapped up the cake too :-).
Anyway, I made these African coconut cupcakes for one of my Geminian friend's birthday to go with an African themed birthday dinner. Though the dinner did not happen due to scheduling reasons, I made sure she tasted the cake, and she loved them. As the name suggests, the main ingredient is of course coconut. I have also used raw coconut sugar which gives this recipe an intense flavor. The two non-Gemenians at home lapped up the cake too :-).
- Organic butter - 4 Tbs
- Organic coconut palm sugar - 1/2 cup
- Organic free range eggs - 2
- Organic grass fed milk - 1/4 cup
- Organic finely shredded coconut - 1 cup
- Organic sprouted spelt flour - 1/2 cup
- Baking soda - 1 tsp
- Citric acid - 1/2 tsp
- For topping:
- Local unfiltered honey - 2 Tbs
- Organic finely shredded coconut - 1/4 cup
Directions:
- Preheat oven to 350 deg F. Line 12 cupcake molds with paper liners.
- Cream butter add sugar together in a deep mixing bowl. Beat eggs one by one into the mixture using a electric or hand mixture. Add milk and coconut and mix at a medium speed.
- In a small bowl, whisk flour, soda and citric acid together. Add this to the wet ingredients and mix well.
- Divide equally into 12 cup cake molds and bake for 15 minutes.
- Let it cool completely.
- Meanwhile toast 1/4 cup of coconut on medium flame or just use the hot oven, toast till coconut is slightly red.
- Apply a pat of honey on each cupcake and sprinkle toasted coconut on top. Shake off excess coconut.
- Enjoy!!
