Individual Coconut Cakes
These individual coconut cakes are a delightful, quick-to-make dessert. Featuring a tender crumb from egg whites and a rich coconut flavor brightened by lemon zest and melted butter, they are perfect for serving a crowd or enjoying as a bite-sized treat. Simple to prepare, they bake up golden and fragrant.
Equipment
- 1 Muffin Tin Standard 12-cup muffin tin, may need two depending on size.
- 2 Mixing Bowls One large for dry ingredients, one medium for egg whites.
- 1 Whisk For both dry ingredients and egg whites.
- 1 Measuring Cups and Spoons
- 1 Lemon Zester/Grater
Ingredients
Main
- 3/4 cup sugar
- 1/2 cup 2.25 ounces all-purpose flour (spoon flour into dry-measure cup and level off)
- 1 1/2 cups about 4 ounces unsweetened dried coconut
- 4 large egg whites
- Pinch of salt
- 2 teaspoons finely grated lemon zest
- 8 tablespoons 1 stick unsalted butter, melted and slightly cooled
- 2 tablespoons sweetened shredded coconut or unsweetened ground or shredded coconut for topping the cakes before baking
Instructions
- Preheat your oven to 350°F (175°C). Prepare individual muffin tins by greasing and flouring, or lining with paper liners.
- In a large mixing bowl, whisk together the sugar, all-purpose flour, and 1 1/2 cups of unsweetened dried coconut until uniformly combined.
- In a separate, clean medium bowl, whisk the egg whites with a pinch of salt until they form soft peaks.
- Add the finely grated lemon zest and the slightly cooled melted butter to the dry ingredient mixture, stirring gently until just combined.
- Carefully fold the whisked egg whites into the coconut-flour mixture in two additions, being mindful not to deflate the egg whites, until just incorporated.
- Divide the cake batter evenly among the prepared muffin tin cups.
- Sprinkle the tops of the cakes with the remaining 2 tablespoons of sweetened shredded or unsweetened ground/shredded coconut.
- Bake for 15-20 minutes, or until the cakes are lightly golden brown and spring back when gently pressed in the center.
- Remove the muffin tin from the oven and allow the cakes to cool in the tin for a few minutes.
- Carefully transfer the individual coconut cakes to a wire rack to cool completely before serving.
Notes
For best results, ensure all ingredients, especially egg whites, are at room temperature. When measuring flour, spoon it into the cup and level off, avoiding packing for a lighter cake. Gently fold dry ingredients into the egg white mixture to maintain airiness. For enhanced flavor and texture, lightly toast the topping coconut before sprinkling. Ensure muffin tins are well-greased and floured, or use paper liners, for easy release. Cakes are done when lightly golden and spring back when pressed.