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Ingredientes Ovos: 2 unidades (~100 g) Suco de maracujá: 80 g Óleo: 30 g Iogurte natural: 30 g Açúcar: 133 g Farinha de trigo: 80 g (tentar aumentar para 88g da próxima vez) Fermento químico: 5 g Polpa de maracujá com sementes: 70 g

Wet ingredients 180 g mashed ripe banana 1 large egg 120 g milk 15–30 g neutral oil (adjust depending on how rich you want it) 15–25 g brown sugar (optional) 4 g vanilla extract (≈ 1 tsp) Dry ingredients 95 g all-purpose flour 30 g whole wheat flour (optional; or replace with AP flour) 4 g baking powder (≈ 1 tsp) 1 g baking soda (≈ ¼ tsp) 1.5 g salt (≈ ¼ tsp) 1 g cinnamon (≈ ½ tsp)

 https://www.aheadofthyme.com/2017/03/nan-e-nokhodchi-persian-chickpea-cookies/ Pastry Ratios (Adjusted by weight) Vegetable oil: 95 g Confectioners’ sugar (sifted): 105 g Finely ground cardamom: 2 g Rose water: 7 g Fine chickpea flour: 215 g Pistachios (ground or very finely chopped): 18 g Professional Mixing Tip Whisk oil + sugar until fully smooth (no graininess). Add rose water + cardamom. Fold in chickpea flour gently — stop as soon as it comes together. Rest dough 15–20 minutes before shaping (critical for chickpea flour hydration). bake for 15 to 20 minutes

Ingredientes 75g de açúcar 75g de farinha 4 ovos Pitada de sal  Outra referência: https://youtu.be/YyP06jcDoy4?si=L9rdOhJysCMC6O6C

https://www.instagram.com/reel/DAwNcTIJGda/?igsh=amp3MWd1MTR1bzIz INGREDIENTES 3 ovos 150 gramas 1 xícara (chá) de açúcar 185 gramas ¾ xícara (chá) de óleo 150 ml (130g) 1 vidro de leite de coco 200 ml 1 xícara (chá) de fubá 155 gramas 1 xícara (chá) de amido 110 gramas ½ xícara (chá) de coco ralado 40 gramas 1 colher (sopa) rasa de fermento em pó 14 gramas 1 boa pitada de sal

https://cakebycourtney.com/white-chocolate-coconut-bundt-cake/ Ingredients    FOR THE COCONUT CAKE 3 cups (360 g) all-purpose flour 2 teaspoons (8 g) baking powder 1 teaspoon (6 g) salt ½ cup (125 g) canned coconut milk, mixed before measuring ½ cup (120 g) buttermilk, at room temperature 1 tablespoon (16 g) coconut emulsion or extract 1 ¾ cups (350 g) granulated sugar 1 cup (226 g) unsalted butter, at room temperature 4 ounces white chocolate, melted 3 eggs, at room temperature 2 egg whites, at room temperature FOR THE COCONUT BUTTERCREAM 1/2 cup (113 g) unsalted butter, slightly cold 4 ounces cream cheese 2 ½ cups (312.5 g) powdered sugar, measured then sifted 1 teaspoon (5.3 g) coconut emulsion Pinch of salt GARNISH 1 cup (95 g) sweetened shredded coconut 1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi 1 cup toffee baking bits