Mini Coconut Cakes
A cross between a creamy custard tart and an eggy macaroon, these Mini Coconut Cakes are a popular Portuguese dessert. The toasted coconut flavor really shines against the milky custard base!
Servings: 10 mini cakes
Ingredients
- 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
- raspberry jam , for serving, optional
Instructions
- Preheat the oven to 375 degrees F with the oven rack in the center.
- Line a 12-cup muffin tin with 11 paper cupcake liners and spray the liners with nonstick cooking spray.
- In a small bowl, whisk together the cornstarch with 1/4 cup milk until dissolved.
- In a food processor, pulse the coconut flakes for 20 to 30 seconds (you can also do this with a Magic Bullet if you have one or simply finely chop by hand with a sharp knife.)
- In a large mixing bowl, whisk together the eggs and sugar. Then one at a time, add the cornstarch mixture, the remaining 3/4 cup milk, the chopped up coconut, melted butter, lemon juice, and vanilla extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling each 1/4 inch from the top (make sure to stir the custard frequently to keep the coconut evenly distributed. You’ll be able to fill 10 to 11 liners.)
- Bake for 25 to 30 minutes, until the coconut is nicely toasted and a tester comes out clean.
- Cool completely in the muffin tin before serving. Top with a small spoonful of fruit jam, if desired.
Nutrition
Calories: 211kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 35mg | Potassium: 118mg | Fiber: 2g | Sugar: 22g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg