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Small, cute, delicious cakes with coconut, peaches and cranberries, which can be made even by a child. With simple procedures, without mixer, in no time they are ready to enjoy!
Enjoy a relaxing Sunday morning with aromatic coffee, fresh juices and a succulent cake!
Enjoy a relaxing Sunday morning with aromatic coffee, fresh juices and a succulent cake!
work: 00h:20' | time: 00h:40' | very easy: |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ety__xuI_BZ7buvO7b5IwT39se64q-zxSzvK4u5s-lAnSz2l4umaPbjgei0cYThmMBt0Q4LptIBYzTqVRgpsanKDA-k8hxFoXgny2Uy3GmVAFFGGr5mYo5hUOlCUHL-R1clu2FS1RwC7/s1600/hungry.gr+Coconut-Peach-little-Cake+9.jpg)
![]() Ingredients (6 servings)
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![]() Butter and flour small ramekins or a single form and put aside for later. Separate the egg whites from the yolks. |
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In a bowl sift the flour, the baking powder and the icing sugar. Add the coconut and egg whites. Beat with whisk until the mixture is smooth. |
![]() Add the melted butter, warm but not hot. If the mixture is watery add the semolina. This usually depends on the size of the eggs.
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![]() Fill small molds or a single form. Spread over them a few cranberries, pressing lightly to insert them in the dough. |
![]() Cut the drained peaches into pieces (or any other fruit compote we like) and press to insert them in the dough. Bake in preheated oven at 180°C/ 350°F/ Gas Mark 4 for 15'-20'. We test with a toothpick that should come out clean, with no trace of dough. Allow to cool and sprinkle with icing sugar. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QfXjnBAutbnexPDvJo7EA5RUnhHPEqHI0TtTEY3XF9wrpOv69heLCIqhz6ZeC8Xg8a9lSOzjV8rtv_Vy2-z_rhqw391T8G7xvPlyHhT2nGmhOuogrwrhciDv02cmddgsnxYJ3pH9yEO_/s1600/hungry.gr+Coconut-Peach-little-Cake+8.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyc-sShkF84MFEccfd-SOq6LRnEwtVCa4a8_spHfJYWXbtTjVd3Tlt2iF3xF_8FNzeo3D3h3w3nXYeLc1H0Nqe5KcYk61DETlWe_p5JjswRVSdM4IIPYO13CHbu5-d4-GBi-GgQzehx8OX/s1600/hungry.gr+Coconut-Peach-little-Cake+10.jpg)