Coconut Honey Cakes – Crunchy on the outside, soft and divine inside.

1- 1/4 cups whole milk
1- 1/4 teaspoons honey
2- 1/4 cups shredded coconut
1/2 cup sugar
1/4 cup all purpose flour
1- 1/2 teaspoons baking powder
2 large eggs, room temperature, well beaten

Preheat oven to 400°. Line 10 muffin cups with paper liners, spray lightly with Pam and set aside.

In a saucepan, bring the milk and honey just to a boil, remove from heat and set aside.

In a bowl, mix the coconut, sugar, flour and baking powder. Add the milk slowly and stir until well mixed.

Stir in the beaten eggs. The mixture will be quite liquid. Spoon into the paper cups, about 3/4 full or a bit more. Each time you fill a cup, stir the mixture to redistribute the coconut.

Bake until the cakes are golden and a cake tester comes out clean, about 25-30 minutes. Cool in the pan on a wire rack.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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