Individual Coconut Cakes

Name: Individual Coconut Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Global
Ingredients: 4 larges egg whites; 64 grams 1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off); 2 teaspoons finely grated lemon zest; 1 pinch Pinch of salt; 177 milliliters sugar; 8 Tbsps (1 stick) unsalted butter, melted and slightly cooled; 113 grams 1/2 cups (about unsweetened dried coconut; 2 Tbsps sweetened shredded coconut or unsweetened ground or shredded coconut for topping the cakes before baking

You can never have too many dessert recipes, so give Individual Coconut Cakes a try. One serving contains 101 calories, 1g of protein, and 7g of fat. This recipe serves 24. It is a good option if you're following a vegetarian diet. A mixture of butter, salt, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Set a rack in the middle level of the oven and preheat to 375 F.

Equipment you will use

Oven

In a medium mixing bowl, combine the sugar, flour and coconut; set aside.

Ingredients you will need

Coconut

All Purpose Flour

Sugar

Equipment you will use

Mixing Bowl

In another bowl, whisk the egg whites with the salt until smooth, then whisk in the lemon zest and butter.

Ingredients you will need

Egg Whites

Lemon Zest

Butter

Salt

Equipment you will use

Whisk

Bowl

Whisk in about half the dry ingredients, then use a rubber spatula to fold in the remainder.

Equipment you will use

Spatula

Whisk

Spoon the batter into the prepared pans, filling them about two thirds full.

Sprinkle the top of each cake with a pinch of shredded coconut.

Ingredients you will need

Shredded Coconut

Bake the cakes until they are well risen and deep golden and they are firm when pressed with a fingertip, about 15 minutes. Invert them to a rack, then immediately turn them right side up and let them cool completely.

Equipment you will use

Oven

Serve these after dessert with coffee, or as part of an assortment of desserts.Storage: Keep the cakes loosely covered with plastic wrap on the day they are made. Arrange them in a tin or plastic container with a tight-fitting cover in one layer and refrigerate them for longer storage. Bring to room temperature before serving.

Ingredients you will need

Coffee

Wrap

Equipment you will use

Plastic Wrap

Variations: Substitute ground blanched almonds or a combination of ground hazelnuts and ground almonds for the coconut.Before baking, sprinkle the top of each little cake with a pinch of shredded sweetened coconut (substitute chopped almonds or hazelnuts for the variation above).

Ingredients you will need

Sweetened Coconut

Blanched Almonds