Coconut Cakes
Ingredients
Instructions
- Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
- Beat butter and 1/2 cup of the sugar in a large bowl with an electric mixer until pale and creamy. Add egg yolks, one at a time, beating well after each addition.
- Fold in flour alternately with combined milk and vanilla. Divide among muffin cups, filling each 1/2 fill.
- Bake for 20-25 mins, until toothpick inserted into center comes out clean.
- For the coconut topping, beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gradually add remaining 1/2 cup sugar, beating until thick and glossy. Fold in coconut. Spoon over the top of cakes, ensuring cake is completely covered. Bake for a further 5-10 mins, until meringue is just golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Nutrition & Diet Analysis (per serving)
728
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).