Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 2/3 cup sugar

  3. 1 1/4 cups all-purpose flour

  4. 1 teaspoon baking powder

  5. 2/3 cup flaked coconut

  6. 1/2 cup unsalted butter, melted

  7. 1/4 cup raspberry preserves

  8. Confectioners' sugar, for dusting

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F.

  2. Butter 3 cupcake or mini (1 1/2-2 tablespoon capacity) muffin pans or fit with paper liners. If you do not have enough pans, the cakes may be cooked in batches instead.

  3. In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon. Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut. Fold in the melted butter, then chill in the refrigerator for 25 minutes.

  4. Place 2 teaspoons of the batter into the prepared molds, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is three-fourths full. Bake for 5 minutes, reduce the heat to 400 degrees F and bake for a further 5-7 minutes, or until risen and golden. Turn out onto wire racks to cool completely.

  5. Dust with the sugar and serve.


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