The Perfect Bite :: Coconut Tea Cakes

Coconut Tea Cakes | Camille Styles

In the spirit of a fresh new year, I (Jess) am working on a few healthier twists to my traditionally indulgent desserts. Today’s tea cakes use only a handful of ingredients and are simple to prepare; without sugar, traditional flour or dairy, they satisfy a craving without cratering a New Year’s resolution. The coconut flakes lend a slightly-sweet and nutty flavor with a flaky bite, making these my new afternoon tradition with a steaming chai tea. Keep reading for the recipe…

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Coconut Tea Cakes

*gluten-free, dairy-free, refined sugar-free

Adapted from Around My French Table: More Than 300 Recipes From My Home to Yours

newPostLabel_Ingredients

  • 4 large egg whites, room temperature
  • 1-1/2 cups finely shredded unsweetened dried coconut (avoid the large unsweetened coconut ribbons)
  •  2/3 cup coconut palm sugar
  • 1/4 cup plus 1 Tablespoon superfine rice flour (I used brown rice flour)
  • 3 Tablespoons potato starch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 Tablespoons (1 stick or 1/4 cup)Earth Balance butter, melted
  • powdered/confectioner’s sugar (optional)

newPostLabel_Instructions

  1. Preheat oven to 350 degrees and spray two 12-cup mini-muffin tins or line them with paper liners.
  2. In a large bowl, using an electric mixer or a whisk, beat the egg whites until they’re smooth and a little bit foamy. Switch from the mixer or whisk to a spoon and gently mix in the remaining ingredients, one at a time. The batter should have a nice sheen to it.
  3. Spoon the batter into the prepared tins, filling them almost to the top of the cups. Bake for 17-20 minutes, or until the edges of the mini cakes are slightly golden and a toothpick inserted into the center of one of the cakes comes out clean. Remove from the oven and immediately unmold the cakes; I used a small cocktail fork to help remove them. Let the cakes cool on a wire rack. Serve warm or at room temperature. Sprinkle with a bit of powdered sugar, if desired, right before serving.

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7 Responses to “The Perfect Bite :: Coconut Tea Cakes”

  1. Alisa

    Stunning and scrumptious! I heart anything coconut not to mention purdy and I love working with brown rice flour. Well done.

    Reply
  2. rachel

    looks AMAZING, can’t wait to try this recipe!

    Reply
  3. Donna Smith

    Looks yummy! how are they refined sugar free though if the recipe calls for 2/3 cup sugar.

    Reply
  4. kristenhaney

    you mention they’re refined sugar–free, but the recipe calls for 2/3 c sugar. what kind of sweetener should we use? They look fantastic, but I’m trying to cut out sugar, gluten, and dairy for this month.

    Reply
    • Jess Simpson

      Sorry, I didn’t specify! I used coconut palm sugar, Kristen! :)

      Reply
  5. Bree Gaudette

    I made these as per the recipe, and they tasted wonderful! The only thing that I found is that they’re a bit tough. The edges are a bit chewy, like tough-chewy (not crispy chewy!) which concerns me. (how tough will they be tomorrow or the next day?) Perhaps I left them in the oven too long? Either way, they taste great – thanks for the recipe!!

    Reply
  6. Maria Duque

    I just found out this blog, and I totally love it!!!!

    Reply

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