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Nutritional Info
  • Servings Per Recipe: 52
  • Amount Per Serving
  • Calories: 49.3
  • Total Fat: 2.0 g
  • Cholesterol: 11.7 mg
  • Sodium: 34.8 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.7 g

View full nutritional breakdown of Fresh Young Thai Coconut Cake calories by ingredient
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Fresh Young Thai Coconut Cake

Submitted by: REYNINGSUNSHINE

Introduction

A deliciously moist coconut cake make with fresh young coconut. The cake *will* want to fall apart- that's the beauty of the cake. 50 calories for 1 tbsp of batter (or one mini-muffin). A deliciously moist coconut cake make with fresh young coconut. The cake *will* want to fall apart- that's the beauty of the cake. 50 calories for 1 tbsp of batter (or one mini-muffin).
Number of Servings: 52

Ingredients

    - Fresh Young Thai Coconut, 1 whole
    - Butter, .5 cup
    - Granulated sugar, 1 cup
    - All-purpose flour, 1.5 cup
    - Baking powder, 1.75 tsp
    - Egg, fresh, 2
    - Vanilla extract, 1 tsp

Tips

A young thai coconut wll have a coconut-smelling, white fibrous husk. Underneath the husk is the familiar hard shell you will have to break through. The meat is inside of that hard shell, and the water inside is delicious and surprisingly nutritious, so feel free to drink up the rest! It's only 45 calories per cup!


Directions

Prepare the coconut. Cut off the triangular top and drain the liquid out into a cup and save. Scoop out the meat from inside the shell.

In a food processor, combine the meat, sugar, and butter (which should be softened). Add in the eggs and vanilla and pulse a few times. Pour out the mixture into a mixing bowl and add in the flour and baking powder. Finally, mix in a half cup of the fresh coconut water.

Makes a bit less than a normal cake box. Recommended is a 9x9 pan, 52 mini-cupcakes, or about 13 normal cupcakes.

Serving Size: 1 tablespoon (one mini-cupcake). Makes 52 tablespoons (3-1/4 cup) of batter.

Number of Servings: 52

Recipe submitted by SparkPeople user REYNINGSUNSHINE.






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