Coconut cupcakes
How to get an ultra-soft center and prevent them from drying out?
Ingredients · Servings 8 people
- 1 egg
- 5 tbsp sugar
- 1 tsp butter
- 120g grated coconut
- small paper molds
Method · 5 min
- Mix the egg and sugar.
- Add the softened butter.
- Pour in the coconut.
- Place a teaspoon of the mixture into each small mold.
- Bake at 180°C for 10 minutes (be careful to monitor the cooking).
The secret lies entirely in monitoring the baking time. At 180°C (350°F), coconut browns very quickly. As soon as the tips of the cakes turn golden, take them out of the oven! They may still feel a little soft to the touch, but they will firm up slightly as they cool while retaining a chewy and moist texture inside.
