Tag Archives: Coconut
HAPPY EASTER EVERYONE!
Today is the most important day in the church calendar for all Catholics because Jesus is risen from the dead! This also signals the end of the Easter Triduum which marked the days of Jesus’ passion and resurrection which began on Maundy (Holy Thursday). Easter Sunday is therefore a celebration of the very essence of our Christian faith because we have a God who willingly became a man on earth to die for our sins and rose again 3 days later.
And this brings me to my bake of the week- Good ol’ healthy carrot cake filled with fruit, made sinful by the large dollop of cream cheese frosting and topped off with a Cookies N Creme Easter egg for the occasion.
I never quite understood the tradition of Easter eggs. I only knew that I used to look forward to Easter egg hunts that IJ would plan for us on Easter Mondays back in primary school. We would head downstairs to the canteen and common areas at our stipulated timings cohort by cohort to search for the Easter eggs the teachers had hidden for us. The winners would then be rewarded with chocolate Easter eggs. Unfortunately I was never one of the lucky few :(
And now that I am all grown up, I can buy my own chocolate Easter eggs but alas, it’s never quite the same. I think next time if I ever do have my own kids, I’ll plan Easter egg hunts for them every Easter Sunday and that will be our own special way of celebrating Easter- that is of course after attending mass!
Decided to make something coconut because mummy loves coconut and she really really liked the coconut puffs that I made for her 2 days ago! :) So I decided to combine her 2 favourite ingredients- banana and coconut to make this! :)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) unsalted butter, melted
- 2/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
- Put oven rack in middle position and preheat oven to 180 C.
- Whisk together flour, baking powder, and salt in a bowl.
- Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups or loaf tin and sprinkle with remaining 1/4 cup coconut.
- Bake until muffins/loaf are puffed and golden, about 25 minutes.
- Allow muffins/loaf to cool slightly before cutting and serving!