I finally have to say bye-bye to my oven which has been with me for a long, long time more than a decade, so I think its time I let it retire and invest in a new one. A little sad to let it go after all it has served its purpose well .... all this decade it has never broke down.
New oven performing its first stunt .....
I dont really fancy cakes with dessicated coconuts. When I saw this by Bakericious, its looks very fluffy and soft to me and then I just left it as it is. Then I saw another blogger trying it out (apologies, cant remember which blogger) and she assured me that it very nice and worth a try and so I book-marked for a long time - cos whenever I want to bake this, I always cannot find the coconut cream at NTUC supermart.
Even though the recipe calls of dessicated coconut and instant coconut powder, it exudes a very fragrant coconut smell while baking in the oven and the cake is very nice too.
Recipe reference (Bakericious)
Ingredients:
200g butter, softened
120g caster sugar
4 eggs
6 tbsp milk
200g cake flour
2 tsp baking powder
100g coconut cream (like Jess, I too used Kara coconut cream powder)
40g dessicated coconut
80g raisins
some dessicated coconut (to drizzle on the cake)
Method:
New oven performing its first stunt .....
I saw it on the shelf last Friday (without knowing when I will do it), I just grab a packet first. When the oven was delivered, I thought why not give this simple cake the honour of being the 'guinea pig' to try out the oven.
Hmm .... not a bad job, right?
Even though the recipe calls of dessicated coconut and instant coconut powder, it exudes a very fragrant coconut smell while baking in the oven and the cake is very nice too.
Recipe reference (Bakericious)
Ingredients:
200g butter, softened
120g caster sugar
4 eggs
6 tbsp milk
200g cake flour
2 tsp baking powder
100g coconut cream (like Jess, I too used Kara coconut cream powder)
40g dessicated coconut
80g raisins
some dessicated coconut (to drizzle on the cake)
Method:
- Beat butter and caster sugar until light and fluffy.
- Add in egg, one at at time beating thoroughly after each addition.
- Add in milk and mix well.
- Fold in sieved flour, coconut powder using spatula.
- Add in 40g dessicated coconut and raisins and mix well.
- Scope the batter into the cupcake cases 80% full, drizzle dessicated coconut on the top and bake in preheated oven at 180C for 15 to 20 minutes.
Waaah... so fast 开张liao!The cupcakes look pretty! Reserve some for my morning breakfast :)
ReplyDeleteme too used to not so favour coconut in the past but not now, they actually give a very nice aroma and bites in the bakes! nice pictures, chris! so now you have one old oven standing by now..?
ReplyDeleteCongratulations on your new oven! It is beautiful!
ReplyDeleteI have been using my oven for 16 years now, there's a "bond" between me and my oven! Hahaha!
Your cupcake looks moist and delicious! Definitely a success with your new oven! Happy Years of Baking with your new 'kitchen toy'!
So, you abandon your old faithful and got a new one? I too never like to have coconut in my bakes simply because I'm not a fan of coconut. But yours look appealing, so having second thoughts now!
ReplyDeleteI can feel the fragant until here :) Your cupcake look really good & yummy. Glad that finally you found the one that you are looking for, so hope to see more baking post from you hehehehe ....
ReplyDeleteAnn - can't wait any longer. :)
ReplyDeletelena - ya surprisingly it gave a very nice coconut aroma. No lah - oven throw running out of space. Thanks for your compliment.
kitchen flavours - haha ... that's true got sentimental value.
Cheah - thanks. Yeah I shall give credit to the instant coconut powder and dessicated coconut. :)
DG - thanks for your suggestion. Am quite pleased with this oven.
Haha...Chris, I just baked this too! I had wanted to bake this for a long time! And I totally agree with you that this produced a soft and moist and fragrant coconut cupcakes! I had the same texture too! :)
ReplyDelete