English coconut madeleines - recipe

English coconut madeleines

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For the sponge

For the decoration

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  1. 1

    Preheat the oven to 180° (160°C fan, gas 4). Lightly grease 8 moulds and line with baking paper.

  2. 2

    Mix together the sponge ingredients until combined and fill each of the moulds half way.

    For this step you'll need:

    • 100g Self-raising white flour
    • 100g Butter (unsalted) softened
    • 100g Unrefined golden caster sugar
    • 2g Egg(s) (free range) large
    • 1tsp Baking powder
    • 1tsp Vanilla bean paste
  3. 3

    Stand the moulds on a baking tray and bake for 20 minutes until well risen and cooked throughout.

  4. 4

    Leave to stand for 5-10 minutes before gently removing from the moulds. Carefully peel the baking paper off and leave to completely cool on a wire rack.

  5. 5

    When fully cooled, slice the bottom of the cakes to make a flat base so that they stand up.

  6. 6

    Heat up the jam and stir until smooth.

    For this step you'll need:

    • 100g Raspberry jam
  7. 7

    Sprinkle the coconut out on to a plate or baking tray making it easy for the cakes to be rolled in.

    For this step you'll need:

    • 100g Dessicated coconut
  8. 8

    Carefully spread the warm jam over the cake. You can use a fork to spear the base of the cake to prevent your hands from getting sticky.

  9. 9

    Once covered, roll the cakes in the dessicated coconut to coat or sprinkle over whilst rotating.

  10. 10

    For the finishing touch place a raspberry on top. Store in an air tight container and consume within 3 days.

    For this step you'll need:

    • 8 Raspberries

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