Coconut Cakes

Name: Coconut Cakes
Ingredients: 1 cup (2 sticks) butter, chopped, at room temperature; 1 cup sugar; 3 None eggs, separated; 1 cup self-rising flour, sifted; 1/2 cup milk; 1/2 tsp vanilla extract; 1 cup flaked coconut

7 ingredients

5 steps

Ingredients

1 cup (2 sticks) butter, chopped, at room temperature
1 cup sugar
3 None eggs, separated
1 cup self-rising flour, sifted
1/2 cup milk
1/2 tsp vanilla extract
1 cup flaked coconut

Directions

1

Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
2

Beat butter and 1/2 cup of the sugar in a large bowl with an electric mixer until pale and creamy. Add egg yolks, one at a time, beating well after each addition.
3

Fold in flour alternately with combined milk and vanilla. Divide among muffin cups, filling each 1/2 fill.
4

Bake for 20-25 mins, until toothpick inserted into center comes out clean.
5

For the coconut topping, beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gradually add remaining 1/2 cup sugar, beating until thick and glossy. Fold in coconut. Spoon over the top of cakes, ensuring cake is completely covered. Bake for a further 5-10 mins, until meringue is just golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.