My husband came up with this combination, two of his favourite cakes rolled into one!
225g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
6 tbsp coconut oil
250 ml coconut milk
50ml milk (I didn’t put any extra milk in and they’re fine but I think they could do with a bit more!)
50g desiccated coconut
1 tsp vanilla
100g dark chocolate
extra chocolate chunks
Preheat oven to gas 4 and line a muffin tin with paper cases. I got 16 out of this recipe so baked 12 first then 4 in a separate batch.
Sieve the flour, baking powder, bicarbonate of soda, salt and cocoa into a large mixing bowl. Add the sugar and desiccated coconut.
In a small pan, over a low heat, melt the coconut oil and the 100g chocolate, broken into pieces. Stir every so often until melted, it should look lovely and glossy! Take off heat. In a jug beat the eggs, add the coconut milk, milk and vanilla and mix with a fork until combined. Then, pour this into the pan and mix well.
Add the wet ingredients to the dry and mix with a spatula, scraping the sides and bottom as you go until just combined. Try not to over mix. Divide into cases, they should be 3/4 full. Pop a few chocolate chunks on top of each one. Bake for 20-25 minutes.
I had some coconut milk left over so added some cocoa and icing sugar to make a chocolate and coconut cream to go with the muffins (or just eaten with a spoon!!) I only had a bit of icing sugar so you could probably add more if you wanted. I used:
150g coconut milk
50g icing sugar
Just mix it all with a fork until smooth, keep it in the fridge and serve the muffins with a dollop!