So coconut – Coconut mini cakes
Si noix de coco – Mini gâteaux tout noix de coco
Spring is here and I am just excited about a new season coming. I love spring, except for the allergies due to pollen. Hopefully this year will be mild allergy season.
One of the simple things that make me happy in life is eating coconut ice cream. Since I have no coconut ice cream, I would be just happy eating anything “coconuty” today. Since I have a lot of ingredients made out of coconut in my kitchen, I thought to make something simple, yet light and delicious.
I like the fact that this cake doesn’t need anything special in the making process such as dividing the whites from the yolks and beating them separately, etc… all ingredients are mixed together and that’s it.
For those with some gluten intolerance, I made those gluten free, otherwise you can make those with regular flour, it can be with whole wheat flour, or any other flour you prefer. I don’t have any problem with gluten but I was out of whole wheat flour so I used gluten free flour. I was gluten free for about eight months, I wanted to see if I would feel any different, since everybody is telling you, you have to remove the evil gluten from your diet. I my case, there was absolutely no change in the way I felt, weight, health, or anything else, so I decided to go back to gluten.
These cakes are so light that after eating one of those, it feels like you didn’t eat anything.
You would think that for a coconut cake, the result would be a snow white cake. I love snow white cakes, but you just have to use white sugar. In this case, the raw coconut sugar being brown like a brown sugar, you end up having a brownish cake. Oh well “tant pis“, they’re delicious, so the color doesn’t really matter in the end.
- 2 eggs
- 5.3 oz (or 150 g) raw coconut sugar
- 4.5 oz (or 130 g) raw coconut oil
- half can coconut milk (I used the light one)
- 5.3 oz (or 150 g) shredded coconut (I used the reduced fat kind)
- 4.2 oz (or 120 g) gluten free flour
- 1tsp baking powder
Pre heat oven at 375F. Mix all ingredients together in a mixing bowl. Divide the batter in eight paper cups (or regular greased molds) – Cook in a preheated for about 35 minutes. You can enjoy slightly warm or cold.
- For the little hole – Oatmeal cookies with cashews and dark chocolate
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- Grilled tofu and eggplant, brown rice noodles, sauté wild mushrooms, coconut curry émulsion, crispy dulse seaweed
- Très mango – Mango papillote three ways
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Oats, pear and almond muffins
- Black bean spaghetti with Brussels sprouts, mint and lemon pesto
- Rustic galette of red wine poached pears and Luna pepper
- Poached black plums in a spicy mint and verbena tea syrup
- Coconut quinoa flans with mango, rum and mint salad