Coconut cupcakes

Name: Coconut cupcakes
Yield: 12 servings
Cuisine: Bake
Ingredients: 4.00 eggs white; salt pinch; 190.00 ml castor sugar; 375.00 ml coconut; 125.00 ml almonds finely chopped in a food processor; 30.00 ml flour cake; 5.00 ml orange zest only

12 servings

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By Food24 November 03 2009

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Ingredients (7)

4.00	eggs — white
	salt — pinch
190.00 ml	castor sugar
375.00 ml	coconut
125.00 ml	almonds — finely chopped in a food processor
30.00 ml	flour — cake
5.00 ml	orange — zest only

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Method:

Preheat the oven to 180 °C and place 12 paper cups in the hollows of a muffin in.
Beat the egg whites and salt together until soft peaks are formed.
Gradually beat in 125 ml (1/2 c) of the castor sugar, beating until stiff.
Mix the coconut, remaining castor sugar, finely chopped almonds, flour and orange rind in a separate bowl and fold into the egg whites.
Divide the mixture between the paper cups and bake for about 25 minutes until lightly browned.
Remove from the tin and cool on a cooling rack.