King Arthur: Coconut Raspberry Teacakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3/4 cup butter, soft
• 1 1/2 cups sugar
• 1/2 cup coconut milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 4 drops coconut flavoring (optional)
• 4 large egg whites
• 1 large whole egg
• 1 1/2 cups unbleached flour
• 1/2 cup cornstarch, and
• 1/2 cup flour (or hi-maize natural fiber, 1 cup)
• 1 cup milk, at room temperature
• 3/4 cup seedless raspberry jam
• 2 tablespoons light corn syrup
• 2 tablespoons vanilla-flavored syrup or 2 tablespoons water
• 2 cups unsweetened coconut

Recipe

• 1 preheat oven to 350°f lightly grease 12 muffin cups.
• 2 beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy. beat in the egg whites and egg a little at a time and scrape the bowl in between additions. whisk the flour and starch together and add to the batter, alternating with the milk.
• 3 put 1/4 cup of batter into each muffin cup and bake about 20-25 minutes.
• 4 remove from oven and cool for 15 minutes before removing from pan.
• 5 cool completely.
• 6 warm the jam and syrup or water. put the coconut in a shallow pan. spread the jam thinly over the cakes and then roll in the coconut. place on a baking sheet to allow the jam to set.