Mini coconut cakes

Mini coconut cakes

From
Bitesize Sweet
Makes
12
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
125g butter, at room temperature
165g caster sugar
1 egg
2 egg yolks
2 teaspoons natural coconut extract
125ml coconut milk
185g plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
35g coconut flakes

Coconut frosting

Quantity Ingredient
2 eggwhites
110g caster sugar
3 tablespoons glucose syrup
icing flowers
or 30g coconut flakes, toasted, for garnish

Method

  1. Preheat the oven to 180°C . Grease and flour a 12 x 125 ml capacity friand tin.
  2. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the egg and egg yolks, one at a time, beating well after each addition. Mix in the coconut extract and coconut milk. Add the flour, baking powder and bicarbonate of soda and beat for 1 minute. Mix in the coconut flakes.
  3. Divide the mixture between the friand moulds and bake for 20–25 minutes or until golden and the cakes spring back lightly to the touch. Cool in the tin for 10 minutes, then turn out onto wire racks to cool completely.
  4. To make the frosting, place the eggwhite, sugar, glucose and 2 tablespoons water in the top of a double boiler over medium heat and, using an electric beater, beat for 7 minutes or until stiff peaks form. Immediately frost the cakes and garnish with icing flowers or coconut flakes.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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