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Wednesday, February 22, 2012

Individual Coconut Cakes

These little mini cakes are packed with coconut flavour, from the flaked coconuts. If you love coconuts, then try and make a batch of these. This wonderful recipe is from my latest collection of cookbooks which I just purchased a couple of days ago, "bake!" by Nick Malgieri. It is a beautiful book with a mixture of recipes from cakes, bread, pastries, scones, tea bread, cookies, bars, muffins and lots more. There are twenty chapters in total, with a few recipes in each chapter. Wow, I did not know which one to start with! I made the right choice by selecting these mini cakes to begin with.



These mini cakes uses only egg whites and since I have a few dozens of egg whites (yes, a few dozens!) in my freezer that I really wanted to clear, this is perfect! 


Nick Malgieri states that instead of desiccated coconut, unsweetend flaked coconuts can be used instead, and I love using flaked coconuts in my bakes over the desiccated ones, as the flaked coconuts are more moist and chewier. If using the flaked coconuts, just process it in the food processor to reduce the size of the flakes to about 3mm, be careful not to turn them into powder. 


I got more than 24 mini cakes, perhaps my mini pans is just a little bit smaller than the ones that Nick Malgieri used to make these. I got a total of 24 mini cakes, about 1 full tablespoons per cake, and have some extra batter left, so I used the standard muffin-sized, which gave me 2 more. I baked the mini ones about 18 minutes and the bigger ones about 23 minutes. Funny thing is the bigger ones rose higher than the mini ones.


These are so small and without realizing it, I ate three while taking these photos!  And I had two more later with a cup of black coffee. Yes, they are delicious! Moist and very tasty, and I'm glad that I did reduced the amount of sugar, as the sweetness is just right. And even though I used salted butter, I did add on a tiny pinch of salt to the egg whites as the recipe states. The result is a sweet with a hint of saltiness mini cakes, really good with the flaked coconuts. 


I'll be making this again! It's easy and so yummy!  :)

I'm sharing this with


Individual Coconut Cakes
(adapted from "bake!" by Nick Malgieri)
Makes 24 individual cakes
(Unsweetened coconut is available both flaked or more finely ground. The flakes retain more moisture than the desiccated coconut does. Either may be used in this recipe, but if you use the flaked variety, pulse it in the food processor half a dozen times, not to grind it to a powder, but to reduce the flakes in size to about 3mm)
170gm sugar (I use 110gm)
65gm plain flour
110gm unsweetened desiccated coconut
4 medium egg whites, at room temperature
pinch of salt
2 teaspoons finely grated lemon zest
110gm unsalted butter, melted and slightly cooled
2 tablespoons sweetened flaked coconut or unsweetened ground or flaked coconut, for topping the cakes before baking
Two 12-hole mini muffin tins, buttered and flour

  1. Set a rack in the centre of the oven and preheat to 190C/gas mark 5.
  2. In a medium mixing bowl, combine the sugar, flour and unsweetened desiccated coconut; set aside.
  3. In another bowl, whisk the egg whites with the salt until smooth, then whisk in the lemon zest and butter. Whisk in about half the dry ingredients, then use a rubber spatula to fold in the remainder.
  4. Spoon the batter into the prepared tins, filling them about two-thirds full. Sprinkle the top of each cake with a pinch of flaked coconut.
  5. Bake the cakes until they are well risen and deep golden and they are firm when pressed with a fingertip, about 15 minutes. Invert them to a rack, then immediately turn them right side up and let them cool completely.
Serving : Serve these after dessert with coffee, or as part of an assortment of desserts.
Storage : Keep the cakes loosely covered with clingfilm on the day they are made. Arrange them in a tin or a plastic container with a tight-fitting lid in one layer and refrigerate them for longer storage. Bring to room temperature before serving.

35 comments:

  1. This comment has been removed by the author.

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  2. hahah I am sure my hubby would love these. So flakes not same as grated?

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    1. Hi Edith,
      Flaked coconuts have a much coarser texture and more moist than the desiccated ones but less moist that the freshly grated ones. It is somewhere in between, have a longer shelf life that the grated ones, store it in the fridge. I love using this in baked goods, more chewier with full coconut flavour. Try it! Thanks for stopping by!

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  3. Hummmm, looks delicious, I love coconut;)
    Kisses.

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  4. Looks delish. I have been searching for a coconut cakeysomethingorother... this might just be it!

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  5. I am sure I can eat several of those delicious looking cakes of yours too! Great for lunch in office!

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  6. i never eat cake with coconut flakes, usually only as bread filling
    yours look fab! must be yummy :) thks for sharing :)

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  7. must be so light and moist! do you think i can just take one and pop into my mouth? hehe..nice tea cakes!

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  8. They look so cute, love the coconut flavor, added to my try out list..

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  9. These must melt on your mouth and give you a taste sensation; looks wonderful.
    Rita

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  10. I love coconut! These cakes look amazing!

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  11. These coconut cupcakes look lovely for my breakfast!!

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  12. You can freeze egg whites?
    Now, these muffins look scrumptiously delicious!

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    1. Hi rosaria,
      Yes, egg whites can be frozen up to a year in the freezer. I usually keep them in fours or twos in containers, label and store them in the freezer.
      Thank you for visiting!

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  13. wow awesome luv the individual portions!....

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  14. These will be perfect for a meeting I'm hosting. Plus, there's egg whites in the fridge which need to be used. I don't blame you for sampling while taking pictures, they look irresistible.

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  15. Very delicious ones,fabulous coconut flavor in it!!

    Erivum Puliyum

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  16. Joy, these are perfect for coconut lovers! thanks.

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  17. Wow, these little coconut cakes are awesome, I like everything that comes in small size. Beautifully done :-)
    Hope you are having a wonderful week!

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  18. These bite sized coconut cakes look awesome! Their moist and buttery texture look so inviting.

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  19. i used to love those coconut tarts, and i'm sure these coconut cakes will taste as good or even better! gonna bookmark to try over the weekend :)

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    1. Hi Janine,
      I hope you enjoy this as much as we did! Have a lovely weekend!

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  20. What gorgeous little cakes, Joyce - I love the moistness that comes from making anything with coconut in it. Must give these a try.

    Thanks so much for sharing these at Cookbook Sundays.

    xo

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  21. These look so good Joy, I can understand how you could easily pop three into your mouth while taking pics, lol! I love anything with coconut and wouldn't want to share these!

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  22. I love coconut! They look so delicious and I love how they are one-bite mini cakes. Lovely!

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  23. Mmmmm...love these little beauties. I love desserts with coconut. It gives it so much lovely flavour. I'll enjoy 2 with a cup of milk....mmm

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  24. Hi Kitchen flavours, how you doin'? I sure love your this creations, looks really good.
    Anymore left? Ha ha.
    I have always loved anything with coconuts, or pineapples.
    You mind I copy the 2nd pic? Will display it in my pondok when I naik angin, credit you.
    You have a nice day, keep a song in your heart.
    Lee.
    Drop by if free.

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    1. Hi Uncle Lee,
      Thanks for stopping by! sure, you may use the pic. Will stop by soon!
      Have a lovely weekend!

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  25. I adore coconut flakes and these mini cakes are really tempting with soft and moist texture.

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  26. Me encantan son especiales para mis vistas de hoy una delicia los voy a preparar,abrazos hugs,hugs.

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  27. Lovely and delicious cake. Happy to follow you

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  28. We just love Coconut Cake, as a matter of fact I have it on the Menu for next week. I may make your recipe instead, it looks awesome! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

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