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.