Doris' Scrumptious Small Coconut Cakes.
Denver, Colorado. USA
This is my mother's recipe (Doris). She lives in the UK. This recipe takes a little effort to make, but they are so well worth it. They are always eaten well before they've had a chance to get cool :o)
Pre heat oven to Gas Mark 4, 350 F or 180 C
Grease a 12 individual small cake tin (muffins pan).
1st make the pastry base.
1/2 lb self raising flour
1/4 lb soft butter
Teaspoon strawberry Jam.
Put a pinch of salt in the flour. Rub the butter into the flour until very fine. Add enough water to make a firm dough. Roll out the dough, and use a cookie cutter to line the base and sides of the small cakes tin or muffin pan.
Put a teaspoon of strawberry jam in the bottom.
2nd Make the filling.
4 oz soft butter or good quality margarine
3 oz sugar
1 large box desiccated coconut
Beat the butter and the sugar together thoroughly until very soft and creamy.
Add 1 whole egg and beat well again.
Add 2 US. cups coconut and fold into mixture - don't beat.
Spoon mixture on top of Jam.
Sprinkle a little coconut on top of each one.
Bake in middle oven for approximately 25 minutes or until golden brown.
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