Coconut Cakes

RECIPESPLUS
7Ingredients
60Minutes
150Calories

Ingredients

US|METRIC
  • 1 cup butter (chopped, at room temperature)
  • 1 cup sugar
  • 3 eggs (separated)
  • 1 cup self rising flour (sifted)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup flaked coconut
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    Directions

    1. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
    2. Beat butter and 1/2 cup of the sugar in a large bowl with an electric mixer until pale and creamy. Add egg yolks, one at a time, beating well after each addition.
    3. Fold in flour alternately with combined milk and vanilla. Divide among muffin cups, filling each 1/2 fill.
    4. Bake for 20-25 mins, until toothpick inserted into center comes out clean.
    5. For the coconut topping, beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gradually add remaining 1/2 cup sugar, beating until thick and glossy. Fold in coconut. Spoon over the top of cakes, ensuring cake is completely covered. Bake for a further 5-10 mins, until meringue is just golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
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    NutritionView More

    150Calories
    Sodium6% DV140mg
    Fat14% DV9g
    Protein4% DV2g
    Carbs5% DV14g
    Fiber2% DV<1g
    Calories150Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol45mg15%
    Sodium140mg6%
    Potassium40mg1%
    Protein2g4%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber<1g2%
    Sugars10g20%
    Vitamin A6%
    Vitamin C0%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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