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- 4 eggs
- 2/3 cup sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup flaked coconut
- 1/2 cup unsalted butter, melted
- 1/4 cup raspberry preserves
- Confectioners' sugar, for dusting
Preheat the oven to 425 degrees F.
Butter 3 cupcake or mini (1 1/2-2 tablespoon capacity) muffin pans or fit with paper liners. If you do not have enough pans, the cakes may be made in batches.
In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon. Sift the flour and baking powder together and fold into the egg mixture, alternating with the coconut. Fold in the melted butter, then chill in the refrigerator for 25 minutes.
Place 2 teaspoons of the batter into the prepared molds, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is three-fourths full. Bake for 5 minutes, reduce the heat to 400 degrees F and bake for a further 5-7 minutes, or until risen and golden. Turn out onto wire racks to cool completely.
Dust with the sugar and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
83 calories; 4g total fat; 34mg cholesterol; 21mg sodium; 10g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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