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  • Quick
  • Easy
  • Serves 6
  • 10 mins prep
  • 20 mins cook

Little coffee cakes with coconut macaroon topping

When time is limited, make your baking work for you. These recipes will take you from afternoon tea to dessert!


Little coffee cakes with coconut macaroon topping

  • 130 g butter
  • 3/4 cup brown sugar
  • 2 tbsp instant coffee, dissolved in 1 tablespoon boiling water
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/4 cup milk
  • 2 egg whites
  • 1/2 cup caster sugar
  • 1 1/2 cups thread coconut


Little coffee cakes with coconut macaroon topping

  1. Preheat the oven to 175°C. Spray a 12-cup muffin tray.
  2. Cream butter and sugar for 4-5 minutes with an electric beater until pale and fluffy. Add dissolved coffee and eggs one at a time, beating well after each addition. Fold in flour with the milk, stirring until smooth, then spoon into muffin tray.
  3. Whisk egg whites and caster sugar until soft and fluffy, then fold in the coconut. Spoon a dollop of coconut mixture onto each cup of the muffin tray, covering the top of each. Bake for 15-20 minutes until puffed and golden on top.


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