Mini Coconut Cakes Recipe
Delight in these Mini Coconut Cakes, a sweet and tropical treat perfect for any occasion. These individual desserts are bursting with coconut flavor and topped with a hint of raspberry jam for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes 10-11 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 2 tablespoons cornstarch
- 1 cup whole milk, divided
- 1 & 1/4 cups unsweetened coconut flakes
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla (or almond extract)
- pinch of salt
For Serving (Optional):
- raspberry jam
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F with the oven rack in the center.
- Prepare muffin tin: Line a 12-cup muffin tin with 11 paper cupcake liners and spray the liners with nonstick cooking spray.
- Mix cornstarch: In a small bowl, whisk together the cornstarch with 1/4 cup milk until dissolved.
- Process coconut: Pulse the coconut flakes in a food processor for 20 to 30 seconds or finely chop by hand.
- Combine ingredients: In a large mixing bowl, whisk together eggs and sugar. Add cornstarch mixture, remaining milk, chopped coconut, melted butter, lemon juice, and vanilla extract, stirring well.
- Fill muffin cups: Ladle the custard into the paper cups, filling each 1/4 inch from the top.
- Bake: Bake for 25 to 30 minutes until toasted and a tester comes out clean.
- Cool and serve: Cool completely in the tin before serving. Top with raspberry jam if desired.
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 16g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: Mini Coconut Cakes, Coconut Dessert, Individual Coconut Cakes
Find it online: https://thefoodrecipe.com/mini-coconut-cakes-recipe/
