King Arthur: Coconut Raspberry Teacakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this out of the King Arthur catalog. Ingredients:
3/4 cup butter, soft |
1 1/2 cups sugar |
1/2 cup coconut milk powder |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon vanilla |
4 drops coconut flavoring (optional) |
4 large egg whites |
1 large whole egg |
1 1/2 cups unbleached flour |
1/2 cup cornstarch, and |
1/2 cup flour (or hi-maize natural fiber, 1 cup) |
1 cup milk, at room temperature |
3/4 cup seedless raspberry jam |
2 tablespoons light corn syrup |
2 tablespoons vanilla-flavored syrup or 2 tablespoons water |
2 cups unsweetened coconut |
Directions:
1. Preheat oven to 350°F Lightly grease 12 muffin cups.
2. Beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy. Beat in the egg whites and egg a little at a time and scrape the bowl in between additions. Whisk the flour and starch together and add to the batter, alternating with the milk.
3. Put 1/4 cup of batter into each muffin cup and bake about 20-25 minutes.
4. Remove from oven and cool for 15 minutes before removing from pan.
5. Cool completely.
6. Warm the jam and syrup or water. Put the coconut in a shallow pan. Spread the jam thinly over the cakes and then roll in the coconut. Place on a baking sheet to allow the jam to set.
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