Mud cake muffins with coconut tosca

Mud cake with coconut tosca kokostosca

The classic version of this cake is called “ryttarkaka” or “kladdkaka med kokostosca” in Swedish and is a mud cake made in a big cake pan and topped with coconut tosca (caramelized coconut). This is my smaller version, mud cake muffins topped with coconut tosca. Easier to eat and share, specially these times when hand hygiene is so important.

These are the perfect mid-week dessert because they are baked so fast and easy! Tastes heavenly muddy when they are newly baked, and next they become perfectly fudgy. I prefer the fudgy one but usually I eat one the first day and save the rest for the second. There are few cakes that get better with time, but this is one of them!

If you like the mud cake muffins but don’t want the coconut topping, try my Nutella mud cake muffins, or mud cake muffins with salted caramel. If you like simple cakes, just make the mud cake muffins with the topping.

And if you want the classic big cake, use my classic mud cake and top with this coconut tosca!

Recipe for easy mud cake muffins with coconut tosca (Kladdkakemuffins med kokostosca)

  • 100 g salted butter, melted
  • 2 eggs
  • 2.5 dl sugar
  • 2 dl flour
  • 4 tbsp cacao powder
  • 1 tsp baking powder
  • 1.5 tsp vanilla sugar
  • 1/4 tsp salt
  • 35 g salted butter
  • 100 g shredded coconut ( approx. 2.75 dl)
  • 0.5 dl sugar
  • 0,5 dl light syrup
  • 0.75 dl whipping cream

Preheat the oven to 200 degrees C and line a tray with 10 paper muffin cases.

Beat the eggs together with the sugar.

Mix the flour with cacao powder, baking powder, vanilla sugar and salt, and then add it to the egg mixture. Blend together lightly with a spatula. Don’t overmix the batter as this will give you fluffy muffins instead of muddy.

Fill the muffin cases two-thirds full and bake for 10 minutes. While the are in the oven, add all the ingredients for the coconut tosca in a saucepan. Heat and boil on medium heat for 5 minutes.

Take the muffins out from the oven and top with the tosca. Put them back in the oven for 4-5 minutes on top rack, until golden brown.

Transfer to a wire rack to cool or eat them up warm if you are eager like me. But if you have the patience, the muffins will taste even better the next day.

Variation ideas for this fika

These muffins are delicious even without the coconut topping. Try the same muffins filled with nutella or salted caramel.

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