The Dessicated Coconut Mango Cake Muffins are made with dessicated coconut, semolina and mango puree. This recipe derives from the Dessicated Coconut Cake (click here) with some modifications. I have used a mixture of Alphonso and Badami to make this cake, but you can also use just Alphonso. The cake is so yummy that it will get over in no time and it tastes good warm or cold. (For more recipes using Mango, click here)
Prep. Time: 30 Mins. + 60 Mins. approx. (cooling of mixture)
Baking Time: 25 to 30 Mins.
[ Standard Measure : 1 cup = 250 ml ]
- Dessicated Coconut – 125 gms.
- Semolina [Fine/Chiroti Rawa] – 125 gms.
- Sugar – 250 gms.
- Fresh Mango Puree – ¾ cup
- Eggs (at room temp.) – 3
- Salted Butter (at room temp.) – 50 gms.
- Nutmeg (grated) – 1 tsp.
- Baking Powder – ½ tsp.
- Yellow Liquid Food Colour – a few drops (optional)
Step 1: Take a vessel and add 100 ml. water and the sugar to it. Stir to dissolve the sugar as much as you can. Now place the vessel on low heat and allow the sugar to melt on its own. When all of the sugar has almost melted, add the dessicated coconut, rawa and the butter and mix on low heat for 4 to 5 minutes till it forms a mixture. Make sure that it is not lumpy. Take it off the heat and leave aside to cool completely.
Step 2: Line a muffin tray with big sized muffin liners (about 9 to 12) and keep ready. When your mixture is completely cool, start your oven to pre-heat at 200°c.
Step 3: Meanwhile, beat the eggs with an electric beater till frothy and double in volume (beating the eggs till they are light and frothy is important because it incorporates air in your batter and makes the cake light).
Step 4: Add the mango puree to the coconut-semolina batter and mix. Then fold in the beaten eggs lightly with your clean palms. Check for lumps if any and gently crush them (it is important to be gentle and fold lightly or your cake will turn out too dense).
Step 5: Next, dissolve the baking powder in 1 tbsp. tepid water. Add the dissolved baking powder, beaten eggs, nutmeg powder and food colour to the mixture and fold again lightly with your palms.
Step 6: Pour the batter into each of the muffin liners to fill it to ¾ level. Now reduce your oven temperature to 180° c and bake the muffins for 25 to 30 minutes. Check the muffin by inserting a toothpick into it. If it comes clean the muffin is done.
- Baking time varies for different makes or brands of ovens. It this recipe it also depends on the size of the muffin liner. Keep a watch on your cake while baking.
- Check your baking powder. It should fizz in water if active.
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