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With the warmer weather that Easter brings, it's tempting to have a taste of the tropics on your holiday dinner table. Nick Malgieri, who wrote the cookbook bake, told Tonia's Kitchen he's got a great dessert that will warm any chilly Easter. He talked with Tonia about his mini coconut cakes. Nick says they're very easy to make. He uses sugar, flour, unsweetened ground coconut, eggs, salt, lemon zest and a melted but cooled stick of butter, blended together. He pours the batter into a mini-muffin pan and bakes it at 375 for about 15 minutes. He says if you want, you can add a pinch of sweetened coconut to the top of each cake as a finishing touch. Nick says you will have a urge to each them all at once as they're coming out of the oven, but please save some for your guests!
