I made polenta cake awhile ago for my family and they loved it. So for my sisters 16th birthday I decided to make a huge giant cupcake version with coconut!
I doubled the recipe to make it super huge and used a cupcake mould, this one was from Lakeland.
400 grams soft unsalted butter (plus some for greasing)
400 grams caster sugar
400 grams ground almonds
200 grams fine polenta (or cornmeal)
3 teaspoons of gluten free baking powder
6 large eggs
zest of 2 lemons
juice of 2 lemons
A lot of desiccated coconut
Grease a giant cupcake tin lightly with butter then Preheat the oven to 180°C/gas mark 4/ 350°F.
Mix together the almonds, polenta and baking powder.
Beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon half the mixture into the larger side of the tin, cook for around 20 minutes. Then take out of the oven. Fill the other side and cook for a further 20 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
This is where I leave the original recipe and allow the cake to cool throughly the remove it from the tin.
I made some butter icing with a little bit of milk and piped it over the top and used some to keep the base attached to the lid. I covered the whole top with desiccated coconut!
Enjoy with a nice cup of tea 🙂