Chocolate Coconut Balls and Pancake Muffin

Nothing difference from the first Coconut Balls I made, I just added chocolate powder to the mixture. For the muffin, I used pancake mix, followed the procedure from the box, and just baked in muffin pan. I made these two for the hot chocolate pot (also known as chocolate fondue).

Sweet Coconut Balls

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A favorite sweets for us, also known as Coconut Macaroons (Cocaditos), easy and simple to prepare adapted form the Food Magazine. I used brown sugar and I didn't put much. I don't have nothing much to say, just try it!

Mango Coconut Cupcake

I went to supermarket today and saw huge over riped mango for only NT$69 (originally it was NT$120, almost US$5), and I thought making something bake out of it. After removing the black part and blended, I got 2 cups of mango. I used 1 cup to make this Mango Coconut Cupcake, and I freezer the left-over for future baking. I also used cake flour, and added dried coconut and turned out the tops are frosted and a little bit chewy. The smell of mix mango and coconut is so good!

Simple Coconut Lamingtons

Sponge cake rolled in dark chocolate and coconut. My first time to make lamingtons, and I think I like this kind of cake because I can adjust the sweetness oficing and I can put more of coconut for coating. I adapted the recipe from Mmmm... Baking Cookbook.

For sponge cake:

1 1/2 cup all purpose flour

1 tablespoon baking powder

3/4 cup (150g) butter, softened

1/2 cup sugar

3 eggs, beaten

1 teaspoon vanilla

2 tablespoon milk

1/2 cup coconut (dried)

For icing/coating:

1/2 cup brown sugar

1/2 cup cocoa powder (I used dark chocolate from Godiva)

1/2 cup boiling water

5 tablespoon butter

2 cups dried coconut

Pre-heat the to 180°C (350°F).  Grease the square cake pan. In a large bowl, stir in the flour and baking powder. Add the butter, sugar, eggs, and vanilla extract. Beat well until the batter is smooth, stir in the milk and coconut. Place in a cake pan and smooth the surface with spatula. Bake for 30-40 mintues or until the cake is risen and golden brown. Let it cool. When the cake is cold, cut into squares.

Fo the icing, stir in sugar and chocolate powder in a bowl. Add hot water and butter and contunue stirring until smooth. Spread out the coconut on a large plate.  Dip each piece of sponge cake into the icing, then toss in coconut to cover. Place on a sheet of wax paper (parchment paper) and let set.

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