Coco Cupcake

Gem Desiccated Coconut The GEM® brand, established in 1921, has a proud heritage of innovation and a reputation for high quality. It is, in fact, the only desiccated coconut product sold under an established brand name. This full fat coconut product (65% minimum), is processed from freshly-picked mature Philippine coconut, does not undergo fat reduction or extraction process and has a moisture content between 3.5% to 4.1%. Our products are available in a broad range of cuts and sulfite levels. Lastly, all our products are Kosher and Halal certified.

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Tender Fresh Sweetened Coconut
We sweeten the world's finest desiccated coconut that delivers unsurpassed sweet, fresh and tender coconut flavor with just the right amount of moisture. All products are Kosher and Halal certified.

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Golden Toasted Coconut Always crispy, Golden Toasted® Coconut is uniformly toasted for a distinctive, sugar-roasted coconut flavor. Also available in unsweetened variants and all products are Kosher and Halal certified.

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Value-Added Coconut A finely ground coconut which is unsweetened and made from fresh coconut. It is very versatile and cost effective especially where the flavor, texture and impact of coconut is required.

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Franklin Baker Recipes Coconut makes a delicious difference!

Some of the best-loved desserts and treats just wouldn't be the same without coconut. Coconut brings an unmistakable flavor and texture that makes a culinary creation extra special and more mouth watering.

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Franklin Baker® Retail Products
Franklin Baker® Retail Products are available in major Philippine supermarkets and ingredients stores nationwide.
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Recipes

Confectionery

Coco Cupcake

Written by Franklin Baker Sunday, 23 August 2009 08:00

Ingredients:

Mixture 1:
Sugar
Water
Cake Flour
Franklin Baker^® Coconut concentrate
Franklin Baker^® Toasted Niblet
Salt
Baking powder
Potassium sorbate

% by Weight

32.8
24.8
24.2
12.6
4.3
0.7
0.5
0.1

======

100.0%

Procedure:

Mixture 1:
Sift flour, baking powder, salt, sugar and combine together. Make a well at the center. Add diluted coconut concentrate in potassium sorbate solution. Mix until smooth.

Mixture 2:
Beat egg whites and cream of tartar until soft peak forms. Add sugar little by little with continuous beating until stiff.

Fold Mixture 2 into Mixture 1. Pour into baking cups. Sprinkle top with Toasted Niblets. Bake at 350ºF for 23-28 minutes.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.