Carrot & Toasted Coconut Cupcake

This recipe is a winner.

The combination of carrot with toasted coconut is different from other cupcakes that are too sweet or have the usual vanilla or chocolatey flavours. It's also different from the usual carrot-flavoured cake that we know and love so much.

What adds a subtle flavour to this cupcake is the pineapple and pineapple essence. It helps to bind the flavours nicely. If you like toasted marshmallows with a shredded coconut coating, then this cupcake is a much better offering.

As this cupcake is not very light, it's better to serve it with afternoon tea rather than for dessert. This cupcake makes a good party favor, too, as it's pretty on its own without any frosting or added decorations. Your guests are sure to love this one ...

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Prep Time: 20 mins Total Time: 1 1/2 hours Makes: 12 -15 muffins Ingredients: Method of Preparation: 2 cups all-purpose flour 1/2 cup chopped walnuts 3 tsps baking powder 2 tsps ground cinnamon 3/4 cup sugar 1/2 cup vegetable oil 1 tbsp butter 2 eggs 1/4 cup milk 1/2 cup shredded carrot 1/2 cup pineapple bits 1/2 cup flaked coconut Sift together flour, baking powder, walnuts and cinnamon. Stir together oil, butter, sugar, eggs, milk, carrot and pineapple till the sugar has dissolved. Add the dry ingredients to the wet mixture and mix till just combined. Don't overmix the muffin batter. Pour the mixture evenly into a lined muffin tray. Top each muffin mixture with a little flaked coconut. Bake in a moderate oven for 40 minutes or until done. Cool in the pan for 10 minutes and then remove. Personal Notes: Compare other Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=carrot+coconut+cake Google Images: http://images.google.com/images?hl=en&q=carrot+coconut+cake Google Book Search: http://books.google.com/books?q=carrot+coconut+cake Courtesy: CrazyaboutBaking.blogspot.com

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