2020-08-13 / test@t

Coconut muffin with caramelized bananas

If you don't even really like coconut flakes, I still recommend that you make this muffin. This cupcake is a cross between Bounty sweets, Pina Colada cocktail and the well-known Kokosanka cookies. This cupcake took all the best! Despite its apparent simplicity, the composition of this cake is rich, which is reflected in its delicious taste. And do not even think that you will get "coconut flakes crunching on your teeth", no, the cake is juicy and incredibly tasty!

Ingredients

for cake: butter 75 g
icing sugar 150 g
yolks 40 g
proteins 80 g
coconut flakes 120 g
wheat flour 100 g
almond flour 100 g
salt 1 pinch (s)
baking powder 10 g
sugar 1 tbsp
cream 33-35% 50 ml
curd cheese 50 g
lime 0.5 pcs.
for caramelized bananas: bananas 2 pcs.
lime juice 1 tbsp
brown sugar 50 g
for pouring: coconut milk 200 g
lime zest 0.5 tbsp.
lime juice 2 tablespoons
icing sugar 20 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking caramelized bananas. Preheat oven to 210 ° C. Cut the bananas lengthwise into strips 5 mm thick, place on a silicone mat, drizzle with lime juice and sprinkle with brown sugar.

Step 2

Bake bananas for about 15-20 minutes until caramelised. Cool the prepared bananas.

Step 3

Cooking a cupcake. Preheat the oven to 160 degrees. Grease a baking dish (25x10 cm) generously with butter and sprinkle the bottom and sides with coconut.

Step 4

Combine wheat flour and baking powder, sift into a bowl. Add almond flour, salt, zest and half of the lime and mix together.

Step 5

Beat the whites with a pinch of salt until soft peaks.

Step 6

Without turning off the mixer, start gradually adding sugar, beat the whites until strong peaks.

Step 7

Combine cream and curd cheese (I have Almette).

Step 8

Stir with a whisk until smooth.

Step 9

Place room temperature butter and icing sugar in a whipping bowl, beat thoroughly until creamy.