If you live in the eastern or northern U.S., chances are, it's probably cold outside. So here's a taste of the tropics to warm you and yours up. Nick Malgieri is the author of Bake; he told Tonia about a very easy recipe for Individual Coconut Cakes. He uses two 12-cavity muffin pans and says they're very small, in fact the cakes are so tiny, you'll be tempted to eat them all as they're coming out of the oven!
Individual Coconut Cakes
Courtesy of Nick Malgieri, from Bake
Makes 24
¾ cup sugar
½ cup all purpose flour( spoon into a dry measure cup/level off)
1 ½ cups unsweetened dried coconut
4 large egg whites, at room temp
Pinch of salt
2 tsp. finely grated lemon zest
8 TBLSP (1 stick)unsalted butter,-melted,slightly cooled
2 TBLSP sweetened shredded coconut, or unsweetened ground or shredded coconut, for topping the cakes before baking.
Two 12-cavity mini muffin pans, buttered and floured
Keep the cakes loosely covered with plastic wrap on the day they are made. Arrange in a tin or plastic container with a tight fitting cover in one layer and refrigerate them for longer storage. Bring to room temp before serving.
Makes 24
¾ cup sugar
½ cup all purpose flour( spoon into a dry measure cup/level off)
1 ½ cups unsweetened dried coconut
4 large egg whites, at room temp
Pinch of salt
2 tsp. finely grated lemon zest
8 TBLSP (1 stick)unsalted butter,-melted,slightly cooled
2 TBLSP sweetened shredded coconut, or unsweetened ground or shredded coconut, for topping the cakes before baking.
Two 12-cavity mini muffin pans, buttered and floured
- Set a rack in the middle level of the oven and
preheat to 375.
- In a medium mixing bowl, combine the sugar,
flour, and unsweetened dried coconut; set aside.
- 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.
- Spoon the batter into the prepared pans, filling
them about two-thirds full. Sprinkle the top of each cake with a
pinch of shredded coconut.
- 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.
Keep the cakes loosely covered with plastic wrap on the day they are made. Arrange in a tin or plastic container with a tight fitting cover in one layer and refrigerate them for longer storage. Bring to room temp before serving.
