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Cupcake "Coco nut"

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Cupcake "Coco nut"

Gentle, soft and fluffy cupcake with coconut for lovers of coconut cakes. Very simple, quick and sincere. Kefir, milk, coffee and delicious tea treats. Enjoy!


Cooking time60 minutes Number of servings6

Ingredients for Cupcake "Coco nut"




Step-by-step instruction of cooking Cupcake "Coco nut"


Step 1

Ingredients. Both types of flour to sift. All the ingredients I used straight from the fridge.Ingredients. Both types of flour to sift. All the ingredients I used straight from the fridge.


Step 2

Beat the eggs with sugar and pinch of salt until the sugar dissolves ( in the case of cane sugar it is possible not to dissolve). I used unrefined cane sugar, it gives the cakes a wonderful flavor and color, but, in this case, regular white sugar will do fine.Beat the eggs with sugar and pinch of salt until the sugar dissolves ( in the case of cane sugar it is possible not to dissolve). I used unrefined cane sugar, it gives the cakes a wonderful flavor and color, but, in this case, regular white sugar will do fine.


Step 3

Add yogurt, whisking literally half a minute at the first speed of the mixer and add soda, then stir for 10 seconds to evenly distribute the soda.Add yogurt, whisking literally half a minute at the first speed of the mixer and add soda, then stir for 10 seconds to evenly distribute the soda.


Step 4

Add the flour and whisk (stir) until smooth.Add the flour and whisk (stir) until smooth.


Step 5

Add the coconut flakes. Whisk and add the flour. Whisk until smooth.Add the coconut flakes. Whisk and add the flour. Whisk until smooth.



Step 6

Lubricate (if necessary) oil the baking dish and pour in the batter.Lubricate (if necessary) oil the baking dish and pour in the batter.


Step 7

Bake in a preheated 170-180° oven for 40-45 minutes until tender. To check the readiness with a wooden toothpick. Cool the cake a few minutes. Then remove the cake to a wire rack and cool under the towel ( I did not succeed completely cooled). Slice and serve. Bon appetit!Bake in a preheated 170-180° oven for 40-45 minutes until tender. To check the readiness with a wooden toothpick. Cool the cake a few minutes. Then remove the cake to a wire rack and cool under the towel ( I did not succeed completely cooled). Slice and serve. Bon appetit!