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Strawberry and Coconut Mini Cakes

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Strawberry and Coconut Mini Cakes

The perfect strawberry and coconut mini cakes recipe with a picture and simple step-by-step instructions.

  • 150 g Strawberries
  • 120 g Desiccated coconut
  • 100 g Soft butter
  • 120 g Sugar
  • 1 bag Vanilla sugar
  • 2 Eggs
  • 1,5 dl Milk
  • 100 g Flour
  • 2 tsp Baking powder
  1. Preheat the oven to 180 ° C. Cut the strawberries into small cubes. Sprinkle with 1 tablespoon of desiccated coconut.
  2. Beat the butter, sugar and vanilla sugar with a mixer for about 5 minutes until frothy. Separate eggs. Add the egg yolks. Stir in the rest of the desiccated coconut and milk.
  3. Mix the flour and baking powder, stir into the dough. Beat the egg whites until stiff. First pull the egg white, then the strawberries.
  4. Fill mini cake molds with batter approx. 5 mm below the edge. Place on a baking tray. Bake in the middle of the oven for about 25 minutes. Make a chopstick test. Cool the cakes in the molds. Garnish with strawberries, coconut and powdered sugar.
Dinner
European
strawberry and coconut mini cakes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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