Dessert

Fresh Young Thai Coconut Cake is for Dessert.

Fresh Young Thai Coconut Cake takes 10 minutes to prepare.

Fresh Young Thai Coconut Cake takes 30 minutes to cook.

Fresh Young Thai Coconut Cake makes 52 servings.

The ingredients for Fresh Young Thai Coconut Cake are:

- Fresh Young Thai Coconut, 1 whole
- Butter, .5 cup
- Granulated sugar, 1 cup
- All-purpose flour, 1.5 cup
- Baking powder, 1.75 tsp
- Egg, fresh, 2
- Vanilla extract, 1 tsp

Here is how you make Fresh Young Thai Coconut Cake:

Prepare the coconut. Cut off the triangular top and drain the liquid out into a cup and save. Scoop out the meat from inside the shell.In a food processor, combine the meat, sugar, and butter (which should be softened). Add in the eggs and vanilla and pulse a few times. Pour out the mixture into a mixing bowl and add in the flour and baking powder. Finally, mix in a half cup of the fresh coconut water.Makes a bit less than a normal cake box. Recommended is a 9x9 pan, 52 mini-cupcakes, or about 13 normal cupcakes.Serving Size: 1 tablespoon (one mini-cupcake). Makes 52 tablespoons (3-1/4 cup) of batter.Number of Servings: 52Recipe submitted by SparkPeople user REYNINGSUNSHINE.

The nutritional information for Fresh Young Thai Coconut Cake is:

• Servings Per Recipe: 52
• Amount Per Serving
• Calories: 49.3

• Total Fat: 2.0 g
• Cholesterol: 11.7 mg
• Sodium: 34.8 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 0.2 g
• Protein: 0.7 g