Coco au Miel (coconut honey Cakes)

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    Coco au Miel (coconut honey Cakes)

    Ingredients

    • 1 1/4 c (310 ml) milk
    • 1 1/4 tsp honey
    • 3 c (230 g) shredded coconut
    • 1/2 c (125 g) sugar
    • 1/2 c (70 g) all-purpose flour
    • 2 tsps baking powder
    • 2 large eggs, well-beaten

    Instructions

    Preheat the oven to 400F (200C). Line 10 muffin tins with paper baking cup liners and set the pan aside. In a heavy saucepan, bring the milk and honey to a boil over medium heat, then remove from the heat. In a mixing bowl, combine the coconut, sugar, flour, and baking powder. Slowly add the milk mixture and stir until smooth. Stir in the eggs until well combined; the mixture will be quite liquid. Pour the mixture into the paper cups, filling them nearly full. Each time you fill a cup, give the mixture (in the bowl) a stir to redistribute the coconut. Bake until the cakes are golden brown and a toothpick inserted in the center emerges clean, about 25-30 min. Cool in the pan on a wire rack.

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