The dough for this cupcake is made from crushed vanilla waffle cookies with sugar, butter, eggs, pecans and fresh or frozen grated coconut (not coconut shavings). After baking, it is pierced in several places and poured with stunning grated coconut lemon glaze, which gets into the holes and soaks the cupcake, making it even more влажным и аппетитным. 
Time: 2 час. 50 min Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 220 gr butter, room temperature + optionally to lubricate the mold
- Flour to sprinkle mold
- 2 tbsp. Sahara
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 1 package 340 gr. vanilla wafer biscuits, finely crumbled
- 170 gr fresh or frozen grated coconut pulp, defrost
- 0.5 tbsp. chopped pecans
Lemon Coconut Glaze
- 2 tbsp. Sahara
- 2 tbsp. l corn starch
- A pinch of salt
- Grated zest of 2 large lemons
- 1/4 Art. freshly squeezed lemon juice (about 2 large lemons)
- 170 gr fresh or frozen grated coconut pulp, defrost
Recipes with similar ingredients: waffle cookies, coconut, lemon juice, eggs, pecans, starch
Recipe preparation:
- Preheat the oven to 160 ° C. Lubricate with butter and sprinkle with flour a cake mold 22 cm in diameter.
- Beat butter with sugar until light and homogeneous mass. Add the eggs and vanilla extract, alright whisk. Stir in chopped waffle cookies, coconut and pecans. Put the dough in the mold and bake 1 hour 15 minutes. Cool the cupcake in the mold for 10 minutes, then lay on grill.
- Frosting: in a medium-sized saucepan, mix sugar, starch, salt, zest and lemon juice, 1.5 tbsp. water and coconut pulp. Cook over medium heat, stirring until thick, about 15 minutes. Cool slightly, then pierce a few times with a toothpick the surface of the cake and pour the icing on top.
