This time of year makes me think of coconut and these mini coconut cakes are every bit as light as spring. They take no time to make and provide a plateful of simple and delicious little bites.
My version of Coco au Miel is based on a recipe from Parisian bakery Moulin de la Vierge. I’ve added salt and vanilla, more honey and less sugar, and I bake them at a much lower temperature to keep them moist and to prevent the coconut from scorching. They have lots of coconut flavor without any oversaturated sweetness.
These mini French cakes are very much in the same tradition as Financiers and Madeleines - soft and chewy little nuggets of superb flavor, perfect any day of the week.
- This batter is very liquid in texture, so make sure you keep stirring to distribute the coconut evenly as you scoop out the portions.
- You can add additional flavor to the batter, such as a tiny splash of almond extract, Grand Marnier or kirsch. Or drizzle some melted chocolate on top or dip half of each cake in melted bittersweet chocolate.
- Baking them without cupcake paper liners allows them to form crunchy chewy edges and develop more flavor.
Coco au Miel
based on a recipe from Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries by Linda Dannenberg
Makes 48 mini cakes
1 1/4 C milk
2 T honey
1/4 t salt
3 C sweetened shredded coconut
1/3 C sugar
1/2 C flour
2 t baking powder
1 t vanilla
Preheat oven to 350 degrees. Grease mini muffin pans with individual wells that are 1 3/4" diameter and 1/2" deep.
Bring the milk, honey and salt to a simmer over medium low heat, stirring to dissolve the honey. Remove from heat and cool.
Whisk together the coconut, sugar, flour and baking powder.
Add the vanilla and the eggs to the cooled milk and whisk until well combined. Add the dry ingredients and mix thoroughly.
Scoop into mini muffin pans, filling to the top edge. (Note: If your mini muffin pan has individual wells that measure a bit larger than 1 3/4" diameter and 1/2" deep, fill each well with only 1 tablespoon of batter and watch them closely as they bake.) Keep the batter stirred so you are sure to distribute the coconut evenly. Place the mini muffin tins on a baking sheet and bake for about 15 - 18 minutes or until the tops spring back when lightly touched.