Name: Coconut cakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 250 gram softened butter; 1/2 cup caster sugar; 3 egg yolks; 1 cup sifted self-raising flour; 1/2 cup milk; 1/2 teaspoon vanilla essence; Coconut topping; 3 egg whites; 1/2 cup caster sugar; 1 cup flaked coconut

Coconut cakes

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Makes 24 Item

Prep

25M

Cook

35M

Total

Ingredients

250 gram softened butter

1/2 cup caster sugar

3 egg yolks

1 cup sifted self-raising flour

1/2 cup milk

1/2 teaspoon vanilla essence

Coconut topping

3 egg whites

1/2 cup caster sugar

1 cup flaked coconut

Method

1.Preheat oven to moderate, 180°C. Line two 12-hole muffin pans with paper cases.

2.In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg yolks, one at a time, beating well after each addition.

3.Fold in flour alternately with combined milk and vanilla. Half-fill each muffin case. Bake for 20-25 minutes, until cooked.

4.COCONUT TOPPING: In a clean bowl, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating until thick and glossy. Fold in coconut. Spoon over the top of cakes, ensuring cake is completely covered.

5.Bake for a further 5-10 minutes, until meringue is just golden. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

This mixture also makes a single cake in a 20cm springform pan. You’ll need to increase cooking time to 40-45 minutes. Makes 24
Note

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