80g of butter or margarine
1 cup of sugar
1 beaten egg
1 1/2 cups of all-purpose flour, sifted
2 teaspoons of active dry yeast
1/2 cup of milk
1 teaspoon of vanilla extract
1 cup of shredded coconut
80g of butter or margarine
1 cup of sugar
1 beaten egg
1 1/2 cups of all-purpose flour, sifted
2 teaspoons of active dry yeast
1/2 cup of milk
1 teaspoon of vanilla extract
1 cup of shredded coconut
Cream the butter or margarine and gradually add the sugar, beating well
Painfully sift the flour along with the yeast again
Alternately add the milk mixed with vanilla to the mixture, stirring well
Add the shredded coconut and stir again
Fry in muffin tin liners, greased to 2/3 of their capacity
Bake at a moderate temperature for 10-20 minutes
Dust with white glaze and sprinkle with toasted coconut
