Dessertsbellyfull
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!
👥 10 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- food processor
- knife
- mixing bowl
📝 Preparation Steps
1
Preheat the oven to 375 degrees F with the oven rack in the center.
2
Line a 12-cup muffin tin with 11 paper cupcake liners and spray the liners with nonstick cooking spray.
3
In a small bowl, whisk together the cornstarch with 1/4 cup milk until dissolved.
cornstarch2 tablespoons
4
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.)
5
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.
large eggs3cornstarch2 tablespoonsfresh lemon juice1 tablespoonvanilla ( (or almond extract))1 teaspoon
6
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.)
7
Bake for 25 to ⏱️ 30 minutes, until the coconut is nicely toasted and a tester comes out clean.
8
Cool completely in the muffin tin before serving. Top with a small spoonful of fruit jam, if desired.
Nutrition Facts
calories
211 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
2 g
sugar Content
22 g
sodium Content
35 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
65 mg
carbohydrate Content
25 g
saturated Fat Content
8 g
unsaturated Fat Content
2.5 g
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