Mini Coconut Cakes
These mini cakes have a soft, spongy texture, are good with tea, but their distinct coconut flavor always transports me somewhere exotic and makes me crave a Dark and Stormy, so feel free to serve them with cocktails too. You can spoon the batter into molds if you prefer, but it's faster and easier to do a clean job with a piping bag.
This recipe appears in Payard Cookies (on sale November 3, 2015) by renowned French pastry chef François Payard with Anne E. McBride. Taking from many European cookie baking traditions, Chef Payard shows the different types, shapes, textures, and flavors used to make cookies a wealth of expression and taste. Touch here to purchase Payard Cookies.
- Milk - 5¼ oz
- Egg - 5⅜ oz
- Shredded Coconut (unsweetened) - 7 oz
- All Purpose Flour - 7 oz
- Baking Powder - 1/8 oz
- Unsalted Butter - 4⅜ oz
- Powdered Sugar - 3½ oz
- Corn Syrup - 4⅜ oz
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