Coconut and Peach Little Cakes

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!
work: 00h:20' time: 00h:40' very easy: 1/5

Ingredients (6 servings)

  • 1 cup self-raising flour
  • 1 tsp baking powder
  • ¾ cup icing sugar
  • 1 cup desiccated coconut
  • 4 egg whites
  • 125 gr/ 4.5 oz melted butter
  • 1-2 tbsp semolina
  • ½ cup dried cranberries
  • 3 pieces of peach compote
  • some icing sugar for dusting
Butter and flour small ramekins or a single form and put aside for later.
Separate the egg whites from the yolks.
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.
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.