Baking Dessert

'Coconut Rough' muffins

Name: Coconut rough muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12
Ingredients: 2 cups (300g) self-raising flour, sifted; 175g caster sugar; 1/4 cup (25g) dark cocoa powder; 1 cup (70g) shredded coconut (or other dried coconut), plus extra, to serve; 200g dark chocolate, finely chopped; 2/3 cup (160ml) sunflower oil; 1 1/2 cups (375ml) buttermilk; 1 egg, lightly beaten; 1/2 cup (125ml) thickened cream

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by Phoebe Wood

May 01, 2017

“Every form of coconut is a staple in my pantry. This recipe is inspired by a favourite childhood treat, Coconut Rough.” – Phoebe Wood.

You’ll need a 12-hole muffin pan for this recipe.

2 cups (300g) self-raising flour, sifted
175g caster sugar
1/4 cup (25g) dark cocoa powder
1 cup (70g) shredded coconut (or other dried coconut), plus extra, to serve
200g dark chocolate, finely chopped
2/3 cup (160ml) sunflower oil
1 1/2 cups (375ml) buttermilk
1 egg, lightly beaten
1/2 cup (125ml) thickened cream

Method

1.

Preheat the oven to 180°C/160°C fan-forced. Line a 12-hole muffin pan with large paper cases.
2.

Combine flour, sugar and cocoa in a large bowl with a pinch of fine salt. Stir in shredded coconut and 50g chocolate. Whisk oil, buttermilk and egg in a separate bowl to combine, then add to dry ingredients and fold through.
3.

Spoon into muffin pans and bake for 22 minutes, or until a skewer inserted in the centre comes out clean. Cool to room temperature.
4.

To make ganache, place remaining 150g chocolate in a heatproof bowl. Place the cream in a saucepan over medium heat. Bring to just below boiling point, then pour over the chocolate and stir until melted and smooth.
5.

Cool to room temperature, then use an offset spatula to spread ganache over muffins. Scatter with extra coconut to serve.