Coconut Raspberry Teacakes

17 ingredients
10 steps

Ingredients

  • 34 cup butter, soft
  • 1 12 cups sugar (superfine castor sugar, if you have it)
  • 12 cup coconut milk powder
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 drops coconut, flavor (optional)
  • 4 large egg whites
  • 1 large whole egg
  • 1 12 cups unbleached all-purpose flour
  • 12 cup cornstarch
  • 12 cup flour
  • 1 cup milk, room temperature
  • 34 cup raspberry jam, seedless preferred
  • 2 tablespoons light corn syrup
  • 2 tablespoons vanilla syrup or 2 tablespoons water
  • 2 cups unsweetened coconut (macaroon coconut or flaked coconut, finely chopped)

Directions

  1. 1
    Beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy.
  2. 2
    Beat in the egg whites and egg a bit at a time, scraping the bottom of the bowl between additions.
  3. 3
    Whisk the flour and starch together, then add to the batter alternately with the milk.
  4. 4
    Place a generous 1/4-cupful of batter into each cup.
  5. 5
    Bake the cakes for 20 to 24 minutes.
  6. 6
    Remove from the oven, cool in the pan for 15 minutes, then remove from the pan and cool completely.
  7. 7
    Warm the jam and syrups or water together.
  8. 8
    Place the coconut in a shallow pan.
  9. 9
    Spread a thin layer of jam over the cooled cakes, then roll in the coconut to coat completely.
  10. 10
    Place on a baking sheet to allow the jam to set up.

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