Ingredients Jump to Instructions ↓

  1. Coco au Miel (Coconut-Honey Cakes)

  2. 1 1/4 c (310 ml) milk

  3. 1 1/4 tsp honey

  4. 3 c (230 g) shredded coconut

  5. 1/2 c (125 g) sugar

  6. 1/2 c (70 g) all-purpose flour

  7. 2 tsp baking powder

  8. 2 large eggs, well-beaten

  9. 400F (200C). Line

  10. 10 muffin tins with paper

  11. baking cup liners and set the pan aside.

  12. In a heavy saucepan, bring the milk and honey to a boil over medium

  13. heat, then remove from the heat.

  14. In a mixing bowl, combine the coconut, sugar, flour, and baking

  15. powder. Slowly add the milk mixture and stir until smooth. Stir

  16. in the eggs until well combined; the mixture will be quite liquid.

  17. Pour the mixture into the paper cups, filling them nearly full.

  18. Each time you fill a cup, give the mixture (in the bowl) a stir to

  19. redistribute the coconut.

  20. Bake until the cakes are golden brown and a toothpick inserted in

  21. the center emerges clean, about 25-30 min. Cool in the pan on a

  22. wire rack.


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