Many people like to drink tea with muffins. And if you top them with a delicious sweet sauce, then it’s just a great dessert! A cupcake is considered a confectionery product containing various additives. For example, muffins come with berries, dried fruits, nuts, fresh fruits, marmalade or candied fruits.

In general, cakes means “cake”. The first recipes for such a sweet delicacy came from Ancient Rome. Back then they included a mixture of pomegranate, nuts, raisins and barley puree. But cupcakes gained popularity relatively recently - when sugar became very common on the European continent. Today, traditionally, cupcakes or Easter cakes are baked for Christmas and Easter. Although they are also baked for weddings and any parties.

Delicious, small, healthy cakes made with semolina, with the addition of real coconut, will definitely please you. There is no flour here, which means the dish is low in calories!

Recipe ingredients:

• 1 fresh coconut
• 3 teaspoons vanilla sugar
• 2 eggs
• 50 gr. regular sugar
• 20 g sl. oils
• 70 gr. semolina

Making semolina muffins with coconut flakes

Take the eggs and separate the yolks. Then you need to put them in a water bath with regular and vanilla sugar. Beat.

Now take a coconut and crack it carefully to separate the milk. The pulp itself must be grated on a fine grater, and then the resulting shavings must be added along with the milk to the dough. To make it easier for you, first pierce a hole in the top of the coconut with scissors, this will allow you to drain the milk and you can break the coconut with a hammer.

Now beat the egg white thoroughly and mix it with the dough.

Prepare the molds: grease them with butter.

Then carefully fill them with the prepared dough and place in the oven. You need to bake the cupcakes for half an hour, but do not forget to preheat the oven to about 180 degrees.

When the dessert is ready, you can take coconut flakes, whipped cream and decorate it beautifully. This dish will please even adults, feel free to serve it on the table!

Lovers of coconut baking here! We bake coconut cake with cocoa. As always - fast and tasty and you can drink tea :-)

Let's prepare the products according to the list.

Beat eggs with sugar and salt until pale. Add sour cream and quench the soda with vinegar. Mix well.

Melt the butter, cool, and add to the mixture. Mix.

Add coconut flakes. And mix again.

Then - flour. And mix again. The dough is ready.

Divide the dough into 2 equal parts. Add cocoa to one part and mix.

Grease the pan with oil and alternately place a spoonful of white dough, a spoonful of dark dough, white dough, dark dough... And repeat this until all the dough is gone.

Bake in an oven preheated to 180 degrees for 30-40 minutes. Check for a dry splinter: it should come out dry from the finished pie, possibly with some pieces of shavings stuck to it.

The cupcake is ready. Cool slightly in the pan, then on a wire rack. You can sprinkle it with powdered sugar, or you can leave it as is. I melted the chocolate and butter and poured it over the cake, sprinkled with additional coconut flakes.

Enjoy your tea!

Mix everything well, the dough should be quite thick and sticky. Cover the pan with parchment and grease with butter. Place the dough in the mold, first placing a tin can in the middle, greased with a little vegetable or butter, so that when baking you get a cake ring. If there is a special form, use it. This is necessary to ensure that the cake is well baked.

Bake the coconut cake in an oven preheated to 180 degrees for about 45 minutes. After 20 minutes, look into the oven; if the top of the cake is burning, cover it with a sheet of foil. Cool the finished cake, then remove the parchment.

You can simply sprinkle the cake with powdered sugar. I quickly decorated it with cream made from butter, boiled condensed milk and coconut flakes (50 grams of butter + 3 tablespoons of boiled condensed milk + 2 tablespoons of coconut flakes). To prepare the cream, beat the butter with boiled condensed milk until smooth, add coconut flakes, mix and use a pastry syringe to decorate the top of the cupcake, then sprinkle with powdered sugar. You can just use a spoon to grease the top of the cupcake with cream.

The most delicious and aromatic coconut cake is cut into pieces and ready to be served!

And supplemented with coconut flakes, chocolate topping and multi-colored sprinkles, they turn into a completely festive treat. They are quick and easy to prepare, so they are also quite suitable for everyday baking.

Products for making cupcakes:

1 tbsp. granulated sugar;

1 tbsp. flour;

60 g coke shavings (i.e. 2 sachets);

2-3 tbsp. cocoa;

boiling water - 300 ml;

for decoration - colored powder;

chocolate topping.

Coconut muffins - preparation method:

First you need to steam the coconut flakes, otherwise they will be harsh in baking. Some people like this option, but I still recommend pouring boiling water over the contents of the bags for a short time. Pour the shavings into a cup, add boiling water to the top and cover with a saucer to steep. At the same time, turn on the oven to maximum to warm up.

Break 4 eggs into a small deep bowl or saucepan; fill them with a glass of sugar.

Beat with a mixer until the contents of the bowl lighten.

Add flour. If you measure accurately, there is no need to mix gradually to determine the thickness of the muffin batter. It is better to sift the flour.

Continue beating with a mixer until smooth.

Add coconut flakes and stir - this can also be done using a mixer so that the coconut flakes are distributed evenly in the dough.

Add cocoa powder. You can take more or less of it compared to the amount given in this recipe. But be careful not to overdo it: too much cocoa will make the baked goods harsh and bitter. Stir again with a mixer.

Pour the dough into the molds, filling them to 2/3 of the height. If the molds are metal, they must first be greased with butter; if silicone, there is no need for additional lubrication. We adjust the oven control to 180 degrees and bake for 15 minutes; Do not open the oven at this time so that the baked goods do not fall off. After the specified time, check the readiness of the coconut muffins by piercing one of them with a match. If it comes out dry, the cupcakes are ready.

Do you like to get together with your whole friendly family over a cup of tea or coffee? Just imagine: a quiet January evening, near and dear people nearby, and the aroma of baked goods just taken out of the oven spreads throughout your house. Sounds great, doesn't it? Invite your loved ones to prepare baking for tea together with you in the form of cupcakes with coconut shavings; perhaps this will become a kind of winter, and maybe not only, tradition. They are prepared simply and quickly.

What do you need to make delicious coconut muffins?

Ingredients:

• Sugar – 1 tbsp.,
• chicken egg – 2 pcs.,
• soda, quenched with lemon juice - 1/2 teaspoon,
• flour – 2 tbsp.,
• curdled milk or sour milk - 1/2 tbsp.,
• margarine – 25 gr.,
• coconut flakes - 2 bags (you can take more if you want, this certainly won’t ruin the muffins)
• cinnamon,
• vanilla.

Preparation:

1. Pour sugar and soda into a container convenient for you, add eggs and beat.

2. Be sure to add softened margarine to the resulting mass and mix thoroughly.

3. Pour in the curdled milk and add flour, don’t forget to add one and a half packets of coconut flakes and vanilla and cinnamon, mix everything.

4. Place the resulting dough in the refrigerator and wait for about half an hour.

5. Take the dough from the refrigerator and spoon it into the molds, filling them halfway.

6. Sprinkle the remaining coconut on top.

7. Place the molds with the dough in the preheated oven and wait about 25 minutes.

Baking time may increase or decrease depending on your oven. The muffins should be slightly browned on top, which means they are ready.

The resulting dough should make 15 coconut cupcakes.