These little coconut cakes are my very favourite, i absolutely love them, again my pictures don’t do justice to them but trust me they are killers. Tender, moist and full of coconut they are perfect for summers, so tropical. Such little effort for such delicious sweet reward. A one bowl recipe that you would want to make again and again but yes you need to be a coconut , chocolate junkie like me.
125g butter, melted
1 cup desiccated coconut
1 2/3 cups icing sugar, sifted
1/2 tsp baking powder
5 egg whites
For The Dark Chocolate Glaze
150g dark chocolate, coarsely chopped
1/2 cup single pouring cream
Preheat the oven to a 180 degree centigrade. Place the butter, coconut, sugar, flour, baking powder and eggwhites in a large mixing bowl and whisk to combine. Divide the mixture into well greased muffin tins or dariole moulds. Bake for 12-15 minutes or until a skewer inserted in the centre comes out clean.
Stand the cakes for 5 minutes then remove from the moulds and let them cool completely on wire racks. Meanwhile to make the dark chocolate glaze, place the chocolate and cream in a saucepan over low heat and stir until smooth. Let the mixture cool until it is of thick icing consistency and then spoon over the cooled cakes.
Adapted from Donna hay recipes