King Arthur: Coconut Raspberry Teacakes

• 34 cup butter, soft
• 1 12 cups sugar
• 12 cup coconut milk powder
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 tablespoon vanilla
• 4 drops coconut flavoring (optional)
• 4 large egg whites
• 1 large whole egg
• 1 12 cups unbleached flour
• 12 cup cornstarch, and
• 12 cup flour (or Hi-maize natural fiber, 1 cup)
• 1 cup milk, at room temperature
• 34 cup seedless raspberry jam
• 2 tablespoons light corn syrup
• 2 tablespoons vanilla-flavored syrup or 2 tablespoons water
• 2 cups unsweetened coconut

1. Preheat oven to 350F Lightly grease 12 muffin cups.
2. Beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy.
3. Beat in the egg whites and egg a little at a time and scrape the bowl in between additions.
4. Whisk the flour and starch together and add to the batter, alternating with the milk.
5. Put 1/4 cup of batter into each muffin cup and bake about 20-25 minutes.
6. Remove from oven and cool for 15 minutes before removing from pan.
7. Cool completely.
8. Warm the jam and syrup or water.
9. Put the coconut in a shallow pan.
10. Spread the jam thinly over the cakes and then roll in the coconut.
11. Place on a baking sheet to allow the jam to set.

butter, sugar, coconut milk, baking powder, salt, vanilla, coconut, egg whites, egg, flour, cornstarch, flour, milk, seedless raspberry jam, light corn syrup, vanillaflavored syrup, unsweetened coconut

Taken from www.food.com/recipe/king-arthur-coconut-raspberry-teacakes-216222 (may not work)