• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Coconut, courgette and rosewater cakes

Coconut, courgette and rosewater cakes
( SERVES 12 )

Amanda Laird

Publication: Viva

Viva

Ratings: 5.0 / 5 FROM 1

Coconut, courgette and rosewater cakes

5.0 / 5 FROM 1

Ingredients

2 Eggs
150 g Caster sugar
250 g Courgettes
1 Tbsp Rosewater
50 g Desiccated coconut
50 g Ground almonds
100 g Flour
2 tsp Baking powder
¼ tsp Salt

Icing

160 g Icing sugar, (sifted)
2 Tbsp Water
¼ tsp Cream of tartar
1 Egg, (white)
¼ tsp Salt
3 drops Red food colouring
½ tsp Coconut essence

Directions

  1. Preheat oven to 170C. Grease a 12 hole muffing tray or line with paper cases.
  2. Beat the eggs and sugar together until pale. Fold in the courgette (topped and tailed then grated) and rosewater.
  3. Fold in the coconut and ground almonds. Sift the flour, baking powder and salt together and fold into the mixture, giving a final stir to ensure all ingredients are combined. Spoon into tins, leaving ½cm at the top to allow for rising. Bake for approximately 25 minutes or until the tops spring back when gently pressed.
  4. To make the icing; place the ingredients except for the food colouring, into a bowl and sit over a saucepan of boiling water. Stir to dissolve the sugar, which takes about two minutes.
  5. When the mixture is warm, remove the bowl and beat with electric beaters until cool and peaks have formed. This step will take approximately 8 minutes. When the peaks have formed, add a little food colouring. Either pipe or spoon the icing on to the cold cakes in a swirling pattern.
Your rating?
comment

http://www.bite.co.nz/recipe/5900/Coconut-courgette-and-rosewater-cakes/

Collections you may like

Banana cakes & loaves

Banana cakes & loaves

Guilt-free desserts

Guilt-free desserts

Chocolate cake recipes

Chocolate cake recipes

Autumn desserts

Autumn desserts

Stories you may like

Biscuit bonanza

Biscuit bonanza

Jan Bilton
Chinese burgers

Chinese burgers

Kathy Paterson
4 Bites: Winter sandwiches

4 Bites: Winter sandwiches

Warren Elwin
How to make Italian meringue

How to make Italian meringue

Peter Gordon

Comments

  • erikarogers
    erikarogers
    added 2014 days ago

    Do you need to remove the excess liquid from the courgettes?

    • Flag comment for moderation
    • admin
      admin
      added 1867 days ago

      Hi erikarogers the courgettes are just to be grated and the gratings added. Hope this helps.

      • Flag comment for moderation
  • dangerbaker
    dangerbaker
    added 2230 days ago

    this is amazing, smells like a krispie biscuit in cake form with a touch of spring garden loved it !

    • Flag comment for moderation

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • THE salted caramel cookies

    THE salted caramel cookies

  • Hot night avocado and cucumber salad

    Hot night avocado and cucumber salad

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • Eskimo lolly cake

    Eskimo lolly cake

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Charred courgettes with spiced tomatoes and prune and walnut crumble

    Charred courgettes with spiced tomatoes and prune and walnut crumble

  • Courgette Relish

    Courgette Relish

  • Courgette and feta frittata

    Courgette and feta frittata

  • Autumn vegetable shepherd's pie

    Autumn vegetable shepherd's pie

  • Watermelon and rosewater jam

    Watermelon and rosewater jam

  • Courgette fritters

    Courgette fritters

  • Winter spice buttercup cake with coconut cream frosting

    Winter spice buttercup cake with coconut cream frosting

  • Roasted greens with lemony dressing and hazelnuts

    Roasted greens with lemony dressing and hazelnuts

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top