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English coconut madeleines

7 Reviews

About the bake

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?

50Total Time
30Prep Time
20Bake Time
8Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 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. Step 5:

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

  6. Step 6:

    Heat up the jam and stir until smooth.

  7. Step 7:

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

  8. Step 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. Step 9:

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

  10. Step 10:

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

Ingredients

  • For the sponge

    • 100g Self-raising white flour
    • 100g Butter (unsalted) (softened)
    • 100g Billington's Unrefined Golden Caster sugar
    • 2g Egg(s) (free range) (large)
    • 1 tsp Baking powder
    • 1 tsp Vanilla bean paste
  • For the decoration

    • 100g Raspberry jam
    • 100g Dessicated coconut
    • 8 Raspberries

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