Individual White Chocolate And Coconut Cakes – a delicious recipe with butter, sugar, white chocolate, shredded coconut, flour, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Grease 4 souffle dishes with a little of the melted butter. Sprinkle 1 teaspoon of sugar in each dish then turn dishes to coat evenly. Shake out excess. Place on a baking tray.
2
Place chocolate in a microwave-safe bowl. Microwave on high in 30-second bursts, until melted and smooth. Add remaining butter, remaining sugar, coconut, flour and egg yolks and stir until combined.
3
Using an electric mixer, beat egg whites in a clean, dry bowl until firm peaks form. Gently fold egg white into coconut mixture until just combined. Spoon into prepared dishes. Bake for 10 minutes or until risen.
4
Combine cinnamon, powdered sugar and berries in a bowl. Dust cakes with extra powdered sugar. Serve with cinnamon berries.
471
kcal
Calories
22
g
Fat
59
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tbsp butter, melted, 1/2 cup sugar, 4 oz white chocolate, finely chopped, 1/2 cup shredded coconut, and more.
Yes, Individual White Chocolate And Coconut Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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