Estes queques integrais de coco são a opção perfeita para um lanche mais saudável, mas igualmente delicioso. A farinha integral confere-lhes uma textura rústica e um sabor mais rico, que combina na perfeição com a doçura do coco. Fáceis e rápidos de fazer, são ideais para ter sempre à mão para um pequeno-almoço rápido ou para a lancheira das crianças.

Ingredientes

  • 150g de açúcar amarelo
  • 1 c. de chá fermento
  • 100g de côco ralado
  • 100g de margarina
  • 1 dl de leite
  • 150g de farinha integral
  • 3 ovos

Preparação

  1. Bata os ovos com o açúcar até obter uma massa fofa.
  2. Junte os ingredientes secos e o leite. Bata durante alguns minutos.
  3. Coloque em forminhas de silicone, ou de metal (untadas com manteiga e polvilhadas com farinha) e leve a forno pré-aquecido a 180ºC durante 20 minutos.

Looking for a wholesome treat with a tropical twist? You’ll find the English recipe below.

Wholemeal Coconut Cupcakes

These delightful wholemeal coconut cupcakes are a wonderful, rustic bake that perfectly balances wholesome ingredients with delicious flavour. The nutty taste of the wholemeal flour provides a lovely counterpoint to the sweet, tropical notes of the desiccated coconut, resulting in a moist, tender cupcake that feels both comforting and satisfying.

Simple to whip up, these cupcakes are perfect for afternoon tea, a lunchbox treat, or a healthier option when a cake craving strikes. The use of brown sugar adds a lovely caramel depth to the flavour profile. They are fantastic as they are, but for an extra touch, you could top them with a simple lime glaze (icing sugar mixed with a little lime juice) to enhance the tropical flavour.

The method for making these is straightforward, relying on the classic creaming technique to create a light and fluffy batter. Ensure your eggs and sugar are well-beaten to incorporate plenty of air, which will result in a beautifully soft texture in the finished cupcakes.

Ingredients

  • 150g light brown sugar
  • 1 tsp baking powder
  • 100g desiccated coconut
  • 100g margarine or butter, melted
  • 100ml (1/2 cup) milk
  • 150g wholemeal flour
  • 3 large eggs

Method

  1. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Line a 12-hole muffin tin with paper cases.
  2. In a large bowl, using an electric mixer, beat the eggs and light brown sugar together for several minutes until the mixture is pale, thick, and has increased in volume.
  3. In a separate bowl, stir together the wholemeal flour, desiccated coconut, and baking powder.
  4. Gently fold the dry ingredients into the egg mixture in two stages, alternating with the milk. Finally, fold in the melted and cooled butter or margarine until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the prepared paper cases. Bake for 20-25 minutes, or until the cupcakes are golden brown and a skewer inserted into the centre comes out clean.
  6. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.