CookEat Recipe
Coconut and Mango Mini Cakes with Mint
Mango dice, fresh grated coconut and sliced mint are folded into a vanilla batter. The small square cakes are baked until their centres are set and cooled before dividing sixteen servings.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Peel the mango and remove its stone; cut the flesh into 5 mm dice. Rinse and finely slice the mint leaves.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 150 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 2 tsp vanilla. Use vanilla extract.
Step 4
Fold in 120 g fresh grated coconut, 250 g mango, 8 g mint.
Step 5
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 25-35 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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