Mini Chocolate Coconut Cakes – a delicious recipe with eggs, sugar, flour, cocoa powder, butter, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease 2 - 9-cup friand pans.
2
Whip eggs until thick and creamy. Beat in 3/4 cup sugar, 1 tbsp at a time, until dissolved. Fold in flour and cocoa powder. Add butter and 1 tbsp hot water. Distribute between friand recesses and bake for 12 mins, or until a skewer inserted in the center comes out clean. Immediately remove from pan and transfer to a parchment paper-covered wire rack to cool completely.
3
Meanwhile, to make the chocolate ganache, stir chocolate and 2/3 cup cream in a small saucepan over low heat until smooth. Remove from heat and let stand until thickened.
4
Whip remaining cream and sugar to soft peaks.
5
Split cold cakes in 1/2 and sandwich back together with whipped cream. Spread ganache over tops of cakes and sprinkle with coconut.
1106
kcal
Calories
75
g
Fat
92
g
Carbs
21
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 8 ingredients. The key ingredients include: 4 None large eggs, 3/4 cup granulated sugar, plus 2 tbsp, 3/4 cup self-rising flour, sifted, 1/3 cup cocoa powder, and more.
Yes, Mini Chocolate 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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