EASY COCONUT CAKES
"The coconut adds a touch of crunch to these cakes."
4 large egg whites
1 1/2 cups shredded coconut
2/3 cup sugar
1/2 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
Preheat oven to 350 degrees F. Butter two 12-cup mini-muffin pans or fit them with liners.
Whisk the egg whites until smooth and a little foamy, then add the remaining ingredients one by one. Be especially light-handed when you stir in the butter and flour. Divide batter among 20 of the prepared muffin cups
Bake at 350 degrees F for 20 minutes. The cakes should be puffy, springy, and easy to pull from the sides of the pans. Remove cakes from the pans. Cool to room temperature, then serve
Source: Dorie Greenspan in Parade Magazine (NY Post), september 20, 2009
"The coconut adds a touch of crunch to these cakes."
4 large egg whites
1 1/2 cups shredded coconut
2/3 cup sugar
1/2 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
Preheat oven to 350 degrees F. Butter two 12-cup mini-muffin pans or fit them with liners.
Whisk the egg whites until smooth and a little foamy, then add the remaining ingredients one by one. Be especially light-handed when you stir in the butter and flour. Divide batter among 20 of the prepared muffin cups
Bake at 350 degrees F for 20 minutes. The cakes should be puffy, springy, and easy to pull from the sides of the pans. Remove cakes from the pans. Cool to room temperature, then serve
Source: Dorie Greenspan in Parade Magazine (NY Post), september 20, 2009
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