Coconut-Honey Cakes

Coconut-Honey Cakes

These little cakes are puffy little clouds of coconut goodness.

1 1/4 cups whole milk

1 1/4 tsp. honey

2 1/4 cups shredded coconut

1/2 cup sugar

1/4 cup flour

1 1/2 tsp. baking powder

2 eggs, beaten


Preheat oven to 400 degrees. Line a muffin tin with 12 slots with paper liners.

In a saucepan add the milk and the honey and bring to a boil over medium heat.

In a separate bowl combine the coconut, sugar, flour and baking powder; stir to combine well.  Stir in the milk mixture until smooth. Stir in the beaten eggs until combined. Pour mixture into a pitcher. Pour into muffin cups, stirring batter in pitcher between pours.  Bake for about 25-30 minutes or until a toothpick comes out clean when inserted into the center. Cool in pan.

27 thoughts on “Coconut-Honey Cakes

  1. Is the shredded coconut per-sweetened or plain? If using sweetened coconut would I eliminate the sugar? This recipe looks awesome. Coconut cake is on my top 3 favorite cakes !

  2. I made these little treats the other day. This is a winner. The cupcakes were moist, delicious and so easy to make. I also like that there were only a few ingredients. Thanks for sharing.

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