Coconut Pyramids
Photo: ChrisHodgesUK, CC BY-SA 3.0
Coconut pyramids are chewy little cakes made from just three basic ingredients, and they are gluten free. The egg is the only binder, so the coconut toasts to a pale gold on the outside while staying soft inside. Shaping them in an egg cup gives neat, even peaks, and the whole batch takes twenty minutes. They are an easy first bake for children and keep for several days in a tin.
Instructions
Heat the oven to 180°C and line a baking sheet with baking paper, or set out cupcake cases.
Stir the castor sugar and desiccated coconut together in a bowl until combined.
Beat the egg in a separate bowl. Pour it over the coconut mixture, adding the food colouring now if you are using it, and stir until every shred of coconut is evenly moist.
Shape the mixture into 6 or 7 pyramids with your hands, or pack it into an egg cup and tip each one out. Set them on the lined sheet or in the cupcake cases.
Press a glacé cherry lightly into the top of each pyramid if you are using them.
Bake for 15 to 20 minutes, until the pyramids are a pale golden brown. Let them cool before serving. If you like, decorate with a little melted dark chocolate.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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