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33 Ratings
5 star values:
11
4 star values:
11
3 star values:
6
2 star values:
4
1 star values:
1
Back to Mini Chocolate-Coconut Cakes
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr
total: 1 hr 40 mins
Yield: Makes 20
snowball-mld108028.jpg
Ingredients
For the Cakes
Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 1/2 cups sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Coarse salt
1/3 cup vegetable oil
3/4 cup sour cream
3/4 cup warm water
1 large egg plus 1 large egg yolk
For Almond Syrup
1/4 cup water
1/4 cup sugar
1/2 teaspoon pure almond extract
For the Frosting
3/4 cup plus 1 tablespoon sugar
1/3 cup water
1 tablespoon light corn syrup
3 large egg whites, room temperature
1/2 teaspoons pure almond extract
Gel-paste food coloring in red or pink
2 1/2 cups sweetened shredded coconut
Cook's Notes
Unfrosted cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Frosted cakes can be stored at room temperature for up to 1 day.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr
total: 1 hr 40 mins
Yield: Makes 20
snowball-mld108028.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 1 hr
total: 1 hr 40 mins
Yield: Makes 20
Recipe Summary
prep: 1 hr
total: 1 hr 40 mins
Yield: Makes 20
prep: 1 hr
total: 1 hr 40 mins
prep:
1 hr
total:
1 hr 40 mins
Yield: Makes 20
Makes 20
snowball-mld108028.jpg
snowball-mld108028.jpg
Ingredients
Ingredients
Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 1/2 cups sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Coarse salt
1/3 cup vegetable oil
3/4 cup sour cream
3/4 cup warm water
1 large egg plus 1 large egg yolk
1/4 cup water
1/4 cup sugar
1/2 teaspoon pure almond extract
3/4 cup plus 1 tablespoon sugar
1/3 cup water
1 tablespoon light corn syrup
3 large egg whites, room temperature
1/2 teaspoons pure almond extract
Gel-paste food coloring in red or pink
2 1/2 cups sweetened shredded coconut
Directions
Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
Frost cakes using a small offset spatula, then coat each with coconut.
Cook's Notes
Unfrosted cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Frosted cakes can be stored at room temperature for up to 1 day.
Cook’s Notes
Unfrosted cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Frosted cakes can be stored at room temperature for up to 1 day.
Reviews
Add Rating & Review
33 Ratings
5 star values:
11
4 star values:
11
3 star values:
6
2 star values:
4
1 star values:
1
Reviews
Add Rating & Review
33 Ratings
5 star values:
11
4 star values:
11
3 star values:
6
2 star values:
4
1 star values:
1
Add Rating & Review
33 Ratings
5 star values:
11
4 star values:
11
3 star values:
6
2 star values:
4
1 star values:
1
33 Ratings
5 star values:
11
4 star values:
11
3 star values:
6
2 star values:
4
1 star values:
1
33 Ratings
5 star values:
11
4 star values:
11
3 star values:
6
2 star values:
4
1 star values:
1
- 5 star values:
- 11
- 4 star values:
- 11
- 3 star values:
- 6
- 2 star values:
- 4
- 1 star values:
- 1
All Reviews for Mini Chocolate-Coconut Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Chocolate-Coconut Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
