NZ Woman's Weekly

Coffee cakes with coconut macaroon topping

Coffee cakes with coconut macaroon topping
  • Meal Type

    Cake

Makes 12

These are so cute and combine my favourite flavours of coffee, caramel and toasted coconut. You could even add some pre-soaked, finely chopped dates for a cheat’s version of sticky date cake. Enjoy freshly baked for afternoon tea or serve warm with a dollop of thickened cream and a swirl of honey for a dinner party dessert.

  • 130g butter
  • ¾ cup brown sugar
  • 2 tbsp instant coffee, dissolved in 1 tablespoon boiling water
  • 2 eggs
  • 1½ cups self-raising flour
  • ¼ cup milk
  • 2 egg whites
  • ½ cup caster sugar
  • 1½ cups thread coconut


  1. Preheat the oven to 175°C. Spray a 12-cup muffin tray.
  2. Cream butter and sugar for 4-5 minutes with an electric beater until pale and fluffy. Add dissolved coffee and eggs one at a time, beating well after each addition. Fold in flour with the milk, stirring until smooth, then spoon into muffin tray.
  3. Whisk egg whites and caster sugar until soft and fluffy, then fold in the coconut. Spoon a dollop of coconut mixture onto each cup of the muffin tray, covering the top of each. Bake for 15-20 minutes until puffed and golden on top.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
Oct-27-2014-issue

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