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Mini Coconut Pound Cakes


1/2 cup (1 stick) unsalted butter, softened (or coconut oil)
3/4 cup sugar (agave would work well too)
2 large eggs
1 egg white whipped to soft peaks
5 tablespoons coconut milk* + more to top
1 tablespoon vinegar
½ teaspoon baking soda
1 cup all-purpose GF flour (or ¼ almond meal, ¾ rice flour)
1 cup unsweetened flaked coconut


Preheat oven to 350 degrees F and grease and flour muffin tins.
Beat together butter, sugar, and zest until light and fluffy.
Beat in whole eggs, one at a time.
Whisk flour(s) and baking soda.
Mix milk and vinegar.
Beat in egg white and milk mixture then flour mixture, on low speed until just combined.
Stir in coconut.
Spoon batter into cups, ¾ filling the cups.
Top off each cup with coconut milk*.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Rest on rack and cool completely.

*I made coconut milk this way for this recipe: let 1 cup of unsweetened coconut flakes sit in ½ cup of water then blend – if using canned coconut milk use both solids and liquids and use as directed in recipe but also sprinkle dry coconut on top when baking


· ¾ cup coconut + ¼ cup blueberries + 1 tablespoon lemon zest
· Drizzle rum on top instead of coconut milk
· Add 1 tablespoon of citrus zest

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Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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