English coconut madeleines

  • Total Time

    50m
    • Prep Time

      30m
    • Bake Time

      20m
  • Serves

    8

  • Skill Level

    Easy
  • 1 Review

    3 star rating

These adorable little cakes are a great addition to any afternoon tea. Fluffy vanilla sponge, raspberry jam and coated in coconut what more could you want?

Method

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

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

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

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

  6. Heat up the jam and stir until smooth.

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

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

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

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Reviews

  1. 3 star rating

    Easy receipe to understand

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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