Well, this has got to be more successful than last week, right?! Little coconut cakes equal a triumph at our house! For some reason I could not get around to making these earlier in the week. I would set up all the ingredients, and then I would put them all away! I don’t know what was holding me back because these were beyond simple. The only thing that took any time was going to the store to by the unsweetened coconut. This is why I love the bulk section. I got all the coconut for the recipe for only sixty cents! As an added bonus, I don’t have any unsweetened coconut lying around that I’m looking to up!
The texture of these cakes reminds me a lot of the spiced madeleines. They’re denser than a cupcake, and not quite the same as a brownie. We’re having them for dessert later on this afternoon. I did manage to sample a couple (for blogging purposes!), and I think they were better after they had cooled. Right out of the oven they had a kind of egg-y flavor, which I find odd because I always associate the egg flavor with the yolks, and there were no yolks in this recipe. I easily got two dozen little cakes out of this recipe, and the whole thing came together in a half an hour. These would make a perfect after-school snack for the kids. I’m excited to see if some people changed up the flavors at all.
Definitely more successful than last week!
*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.