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4 Comments if you love coconut, you’re going to love these easy coconut cakes. When served with some melted ganache it makes them even better!
Coconut cakes
The first time I made these delicious coconut cakes was years ago. The original recipe is by Donna Hay and as with most of her recipes, you can’t really go wrong. These cakes were no exception. We absolutely loved them. They’re moist, crunchy and combined with the melted chocolate it’s a little slice of heaven.
Now it’s good to know that I love all things coconut, like this coconut custard or what about this coconut curry? Coconut to me is the taste and the smell of anything tropical. Wether you add it to a smoothie, a dessert or into cakes. Always a winner.
Use silicon moulds
One thing to keep in mind that is that it makes sense to use silicon moulds for making these coconut cakes. Whenever I make cupcakes or muffins that tend to be difficult to turn out I switch to silicon cupcake liners. They make a world of difference. Especially when your baking gluten free cakes. Now these are not gluten free, but they were quite sticky when we wanted to turn them out from the cupcake tin.
One advantage of not using the silicon is that they will be crunchier, but at the end of the day if there is anything that is really annoying is baking these coconut cakes and not being able to get them out of the tin in one piece. So either use silicon liners or paper liners and serve them with the paper around it. Even using silicon I would still brush them with a little oil. Just to be on the safe side. But once made; it is so so good!
More coconut recipes
If you love coconut, you’re going to love these recipes as well:
Coconut cakes with chocolate
Ingredients
- 125 gr butter melted
- 80 gram grated coconut
- 270 gram icing sugar
- 75 gram all purpose flour
- 1/2 tsp baking powder
- 5 egg whites
Dark chocolate ganache
- 150 gr dark chocolate coarsely chopped
- 125 ml heavy cream
Equipment
- 12 silicone cupcake moulds
Instructions
- Preheat the oven to 180˚C/350˚F. Whisk the butter, coconut, sugar, flour, baking powder and egg whites together until well mixed.
- Divide across a really well greased muffin tin (125 ml or half a cup per muffin hole roughly) It's best to use silicone cupcake moulds for this.
- Place into the oven for about 15-20 minutes or until just done and a wooden skewer comes out clean. Leave to rest for about 2 minutes, turn out onto a rack and leave to cool.
- For the glaze stir chocolate and cream together and heat this slowly until melted and smooth.
- Leave to cool until just liquid and than spoon over the cooled cakes and eat straight away.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Hallelujah – somebody else is still eating sugar!! 😉 I am so tired of things continually being labelled as “The DEADLIEST FOOD”. 20 years ago, it was fat. Today it is sugar. Next it will probably be… kale?! It’s all a load of bull. All our ancestors ate SOME sugar, SOME fat and SOME carbs and they did not have the cancer/obesity/diabetes rates we have. We just need to eat everything in moderation and get up from our computers and do some exercise! Love the look of these little cakes 🙂
Oh my, oh my, oh my! Looks divine.
Anything with coconut catches my eye – and LOVE that they are cupcake size! YUM!!!!
These little beauties look delicious! I love coconut! My plan for today is to make coconut ice cream…dream!