Arnold
Lara MTropical Mini Peach and Coconut Cakes
May 30th 2007 12:49
With the horribly wintery weather of late I thought you might need something to remind you of sunny summer days. This certainly worked for me! (Plus you can use tinned peaches so they don’t even need to be in season – summer all year ‘round).
Ingredients:
140g butter
1 heaped cup plain flour
1 tsp baking powder
3 eggs
½ cup caster sugar
5 tinned peach halves
½ cup of desiccated coconut
Method:
Melt butter in a saucepan and use a little of the butter to grease a muffin tin. Combine the flour, baking powder and coconut in a bowl. Beat the eggs and sugar with an electric beater and stir in the butter. Combine the wet and dry ingredients into a large bowl. Dice four peach halves and mix into the dough thoroughly. Fill the muffin molds about ¾ full with the mixture. Slice the remaining peach finely and place one slice on top of each cake. Bake in a 200C oven for about 20 minutes until golden brown.
Hot tip: a little extra coconut on top of the cakes either before or after baking for variation and to enhance the coconut flavour.
Ingredients:
1 heaped cup plain flour
1 tsp baking powder
3 eggs
½ cup caster sugar
5 tinned peach halves
½ cup of desiccated coconut
Method:
Melt butter in a saucepan and use a little of the butter to grease a muffin tin. Combine the flour, baking powder and coconut in a bowl. Beat the eggs and sugar with an electric beater and stir in the butter. Combine the wet and dry ingredients into a large bowl. Dice four peach halves and mix into the dough thoroughly. Fill the muffin molds about ¾ full with the mixture. Slice the remaining peach finely and place one slice on top of each cake. Bake in a 200C oven for about 20 minutes until golden brown.
Hot tip: a little extra coconut on top of the cakes either before or after baking for variation and to enhance the coconut flavour.
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