Coco au Miel
INGREDIENTS
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This time of year makes me think of coconut and these mini coconut cakes are every bit as light as spring. They take no time to make and provide a plateful of simple and delicious little bites.
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My version of Coco au Miel is based on a recipe from Parisian bakery Moulin de la Vierge. I’ve added salt and vanilla, more honey and less sugar, and I bake them at a much lower temperature to keep them moist and to prevent the coconut from scorchi
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These mini French cakes are very much in the same tradition as Financiers and Madeleines - soft and chewy little nuggets of superb flavor, perfect any day of the week.
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Bench notes:
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- This batter is very liquid in texture, so make sure you keep stirring to distribute the coconut evenly as you scoop out the portions.
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- You can add additional flavor to the batter, such as a tiny splash of almond extract, Grand Marnier or kirsch. Or drizzle some melted chocolate on top or dip half of each cake in melted bittersweet chocolate.
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- Baking them without cupcake paper liners allows them to form crunchy chewy edges and develop more flavor.
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