CookEat Recipe
Plum and Coconut Honey Mini Cakes
Round bites of plum, fresh coconut and honey with a little cocoa and vanilla in the batter. The fruit is cut small so it distributes through the egg mixture before the mini cakes are baked.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the plum stones and cut the flesh into 5 mm dice. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity.
Step 2
Set the oven to 175°C, conventional. Line round mini-muffin 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 60 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 1 tbsp honey, 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 250 g plum, 120 g fresh grated coconut.
Step 5
Combine 140 g all purpose flour, 20 g cocoa. Sift out cocoa lumps. 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 10 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
Cooked it? Rate it.
Cooked 3 times