There’s something about spring that makes me want to make everything with coconut. Of course, being the only coconut fan in our home makes it tough to justify going coconut crazy. I do not need to be left alone with a whole bunch of coconut goodness myob support!
But this weekend was Quinn’s birthday, and he was happily enjoying a little cheesecake as well as a birthday cake I made for the occasion. So it seemed like the perfect time to sneak in a little coconut treat.
This recipe uses unsweetened coconut, which I am liking more and more these days. It gives you the great flavor of coconut without the extra sweetness. (If you can’t find it locally, I highly recommend King Arthur Flour’s unsweetened coconut.) You can use that same coconut for the top, or go with the sweetened variety for a little extra sweet flavor foreign exchange services.
These little cakes are, in a word, delightful. They’re so wonderfully sweet and delicate. And I just adore how the coconut and almonds on top get a little toasty as the cakes bake!
I envision these cakes being served on a beautiful platter on a dessert table amidst other sweet offerings. Sure, they may look unassuming, especially next to a beautifully frosted layer cake or a gorgeous pie. But one bite of one of these little guys, and you’ll be shoveling them onto your plate and hoping everyone else sticks with that layer cake Quantity Surveying.
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