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Print this Recipe    Coconut Honey

Coco au Miel (Coconut-Honey Cakes)

1 1/4 c (310 ml) milk
1 1/4 tsp honey
3 c (230 g) shredded coconut
1/2 c (125 g) sugar
1/2 c (70 g) all-purpose flour
2 tsp baking powder
2 large eggs, well-beaten

Preheat the oven to 400F (200C). Line 10 muffin tins with paper
baking cup liners and set the pan aside.

In a heavy saucepan, bring the milk and honey to a boil over medium
heat, then remove from the heat.

In a mixing bowl, combine the coconut, sugar, flour, and baking
powder. Slowly add the milk mixture and stir until smooth. Stir
in the eggs until well combined; the mixture will be quite liquid.
Pour the mixture into the paper cups, filling them nearly full.
Each time you fill a cup, give the mixture (in the bowl) a stir to
redistribute the coconut.

Bake until the cakes are golden brown and a toothpick inserted in
the center emerges clean, about 25-30 min. Cool in the pan on a
wire rack.

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