Individual White Chocolate And Coconut Cakes

Name: Individual White Chocolate And Coconut Cakes
Ingredients: 3 tbsp butter, melted; 1/2 cup sugar; 4 oz white chocolate, finely chopped; 1/2 cup shredded coconut; 1/2 cup self-raising flour; 2 large eggs, separated; 1 tsp ground cinnamon; 1 tbsp powdered sugar, plus extra, to dust; 2/3 cup frozen mixed berries, thawed

9 ingredients

4 steps

Ingredients

3 tbsp butter, melted
1/2 cup sugar
4 oz white chocolate, finely chopped
1/2 cup shredded coconut
1/2 cup self-raising flour
2 large eggs, separated
1 tsp ground cinnamon
1 tbsp powdered sugar, plus extra, to dust
2/3 cup frozen mixed berries, thawed

Directions

1

Preheat oven to 400°F. Grease 4 souffle dishes with a little of the melted butter. Sprinkle 1 teaspoon of sugar in each dish then turn dishes to coat evenly. Shake out excess. Place on a baking tray.
2

Place chocolate in a microwave-safe bowl. Microwave on high in 30-second bursts, until melted and smooth. Add remaining butter, remaining sugar, coconut, flour and egg yolks and stir until combined.
3

Using an electric mixer, beat egg whites in a clean, dry bowl until firm peaks form. Gently fold egg white into coconut mixture until just combined. Spoon into prepared dishes. Bake for 10 minutes or until risen.
4

Combine cinnamon, powdered sugar and berries in a bowl. Dust cakes with extra powdered sugar. Serve with cinnamon berries.