I have not been posting for awhile.. main reason was that I was trying to refrain from baking since I was trying to cut down my calories to lose those 'baby fat' from pregnancy. My son turned one last month and I still have 8 kg to go to pre-pregnancy weight. It's already hard enough to control one's diet, I didn't want to make it worse by having oven fresh homemade treats and not getting to eat them.
I made a big modification on the milk amount, the original called for 1 1/2 cups but when I started mixing, the batter was really runny at the point of 3/4 cup so I decided to stop and try out. It turned out fine.
1 cup desiccated coconut
1 cup self raising flour
3/4 cup castor sugar (cut down from 1 cup)
1. Preheat oven at 175 degree C
2. Toast the coconut in a shallow pan until slightly brown to bring out the aroma
3. Mix together the coconut, flour and sugar. Slowly pour in the milk while mixing and mix til all combined.
3. Bake for 40 minutes or until toothpick inserted comes out clean.
recipe adapted from allrecipe.com
The texture of the cake is dense, flavourful and kind of reminds me of the traditional 'kueh', esp at the centre of mine which was very slightly under-baked. One thing to note, the fact that it is butterless means it will stick to the mold VERY MUCH. So unless you don't mind heavy cleaning, remember to grease or use liners.
I was very impatient to try one while the cupcake was still warm, so quite a bit of the batter actually sticked to the liner as you can see from the photo above. However, for those that I waited until they really cooled off came out clean with hardly anything sticking to the paper liner at all.
Though I am quite happy with the result, I am really curious how it will turn out if I would have sticked to 1 1/2 cups of milk instead. Maybe I will try again... but if there is anyone out there game to try, be sure to let me know the result, k? Oh, if I am to make these again, I will try adding a dash of salt to see whether it will bring out the sweetness more.