PEEL COCONUT RECIPES

Name: Lemon Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 cupcakes.
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 3 large eggs, room temperature; 3 teaspoons grated lemon zest; 1/2 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream; 1/2 cup sweetened shredded coconut; LEMON COCONUT FROSTING:; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon grated lemon zest; 1/4 teaspoon vanilla extract; 1/4 teaspoon lemon juice; 1-1/4 cups confectioners' sugar; 3/4 cup sweetened shredded coconut, divided; Lemon slices, optional

LEMON COCONUT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE …

Lemon Coconut Cupcakes Recipe: How to Make It - Taste … image

Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 cupcakes.

Number Of Ingredients 20

Ingredients

3/4 cup butter, softened
1 cup sugar
3 large eggs, room temperature
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sweetened shredded coconut
LEMON COCONUT FROSTING:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
Lemon slices, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.

Nutrition Facts : Calories 327 calories, FatContent 18g fat (12g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 37g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES | JAM…

Spiced aubergine & coconut curry | Vegetable recipes | Jam… image

Total Time 35 minutes

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons groundnut oil
6 Asian round aubergines
3cm piece of ginger
3 cloves of garlic
1 white onion
2 teaspoons cumin seeds
1 tablespoon black mustard seeds
12 fresh curry leaves
2 dried red chillies
1 tablespoon tomato purée
2 teaspoons garam masala
1 x 400 g tin of coconut milk
1 red onion
½ a bunch of fresh coriander (15g)

Steps:

1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
4. Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
5. Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
6. Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
7. Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
8. Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.

Nutrition Facts : Calories 305 calories, FatContent 26.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 14.7 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 0.6 g salt, FiberContent 3.7 g fibre

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