Coconut Little Cakes
Submitted by frick on September 21, 2009 at 6:47 pm

Dorie Greenspan, Parade Magazine, September 2009

4 large egg whites
1 ½ cups shredded coconut
2/3 cup sugar
½ cup flour
½ tsp. pure vanilla extract
¼ tsp. salt
1 stick (1/2 cup) unsalted butter, melted

1 – Whisk the egg whites until they are smooth and a little foamy, then add the remaining ingredients one by one. Be especially light-handed when you stir in the butter and flour.

2 – Butter two 12-cup mini-muffin pans or fit them with paper liners. Divide the batter among 20 of the cups and bake in a 350 F oven for 17 to 20 minutes. The coconut cakes should be puffy, springy to the touch, and easy to pull away from the sides of the pan.

3 – Remove the cakes from the pans immediately. If they are reluctant to come out, rap the pans against the counter. Cool to room temperature before serving with coffee, tea, or even a little jam.

comments

Submitted by ornsmgr on Sat, 2010-11-13 15:55.
I would really love to make this for my son for his birthday. I was wondering if these can be done with regular muffin pans, without sacrificing the texture, and if so, how much longer would they need to bake? Thank-you.