Thursday, June 05, 2008


I decided to make my own desiccated and shredded coconut, and after carrying out this laborious task, made these delightful little coconut cakes.

ISBN 0600613569 - Page 56

Makes: 8 cakes

I have slightly adapted this recipe. The original recipe used passion fruit icing and the recipe for this is given below.

You will need: 125g softened unsalted butter, 150g caster sugar, 2 eggs, 125g self-raising flour, 1 teaspoon baking powder, 100g desiccated coconut, 2 tablespoons milk.

For the icing: 125g sifted icing sugar, 1-2 tablespoons passion fruit pulp.

1. Preheat the oven to 160°C/325°F/Gas 3.
2. Put all the ingredients in a food processor and process for 1 minutes or until evenly blended.
3. Oil and base-line an 8-hole mini-loaf tin. or 12 hole muffin tray. Divide the mixture equally into the tin and bake for 30-35 minutes until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the cakes to a wire rack to cool.

To make the passion fruit icing:

Beat the ingredients together until smooth. Put the cakes, still on the wire rack, over a large plate and pour over the passion fruit icing, allowing it to drizzle down the sides of the cakes. Leave to set.

For the alternative icing:

1.250g instant royal icing, 1-2 tablespoon Malibu and enough water to make a smooth, runny paste that will ice the top of the cakes well.
2.Coat the cakes with icing and decorate with fresh shredded coconut.


Delia Smith on her website gives instructions for this 'operation'. It's definitely a job to do on a rainy day. A word of warning here, don't smash the coconut to within an inch of its life, or you will end up with small shards of coconut that take forever to peel (like I did!).

You will also need a fairly hardy food processor to make the shredded coconut because the coconut is quite tough.

After you have either desiccated or shredded the coconut, place in a ziplock bag and pop into the freezer. It freezes beautifully and takes only moments to defrost.

Never again after tasting fresh coconut will you ever be tempted to buy something out of a bag.
Another plus is that the coconut isn't 'sweetened' - pure bliss.

The coconut essence in the photograph can be purchased from Jane Asher and I use this in cake batter, icings etc.


nicisme said...

Oh you are brave attempting to make your own desiccated coconut! It really looks good, much better than anything you would buy.
Nice looking cakes too!

Happy cook said...

Looks so delicious and with own made desicated coconut.
Congrats with the awards too

Maria said...

I love your Mini Coconut Cakes, they look so cute and delish! Well done on doing your own dessicated coconut.


Antonia said...

Wow - I'm so impressed that you made your own dessicated coconut! These cakes look wonderful.

Cakelaw said...

As soon as I saw the word "Malibu", I was in - these look delicious!!! Great idea to make your own dessicated coconut - pre-fab coconut is often like sawdust.

Lo said...

Mmm. Fresh coconut. Well done! The cakes are adorable.

apple said...

aahh yes! the coconut!! i'm going to make myself one of those and tell you all about it..the curry looks nice too..if you like that one then check out the recipe of malaysian randang..super yum!!

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this adapted recipe on our blog. Please email if interested. Thanks :)


Rosie said...

WOW M you made your own coconut - I bow down to you :) Just wonderful little cakes and I love the Mallibu addition in the icing mmmm...

Rosie x

Sri said...

This looks delicious. And thanks for peeking in my blog!

suparna said...

hi, thanks for stopin by my blog. hope u try it out n it works 4 u. do let me know. waitin 2 ar from u soon.

Alfie said...

Thank you for visiting my blog - I'm so impressed that you made your own shredded coconut!, and the cakes look delicious too.

Nora B. said...

Such hard work, the shredded coconut. Back in Singapore, most local Indian shops will make that for you with fresh coconut that they will rack open on order, and you can chose how thick or thin you want it shredded. It's amazing how I took that for granted and just realized from your post how tricky it can be to do it at home. Well done! I am sure that it tasted amazing.


The Caked Crusader said...

I have that coconut essence too - isn't it wonderful when you unscrew the lid and inhale!

These look delicious. I have that book but will definitely make your variation on the recipe. I love the idea of malibu icing.

Margaret said...

Nora b. - that's an interesting comment. I always wondered how in some other countries they dealt with the dreaded fresh coconut.

Thank you everyone for stopping by and leaving comments its very much appreciated.

Kelly-Jane said...

Malibu Icing! How wonderful that sounds, I don't really drink but love liqueurs in cooking :) The little cakes look fab.