Tastewise there is a lot going on with this cakelettes. They are little bundles of flavor, no doubt about that. Nevertheless I have to admit, I went somehow overboard with this title: white chocolate macchiato cakelettes with coconut flakes. What you read is what you get. Although all this different ingredients come together very well, each of them bring it’s own personality with them: the strong espresso blends with the sweetness and vanilla of the white chocolate into a nice macchiato and the coconut brings beside the exotic touch also a little chewiness to these little cakes.
I am afraid I might occur to you like a carnival crier: YOU DON’T JUST GET THE COFFEE FLAVOR! NO! YOU ALSO GET COCONUT! AND I DON’T STOP WITH THOSE TWO, THERE IS ALSO WHITE CHOCOLATE IN THE GAME! Sorry for yelling at you. Well I am not trying to sell you anything, but if someone out there is interested in a gallon of air for a bargain of 100 bucks, let me know. Just kidding, obviously, please ignore how badly.
There is one thing and you can just believe me in that, you’ll be very happy when you open your lunchbox and a cakelette is smiling at you. I also like to dress them up with an exorbitant amount of ice cream and a good drizzle of chocolate sauce. They look cute served that way and it makes them appropriate for even a formal dinner. You can also bake and serve them in espresso cups as long as they are oven proof.
- 100 g / 3.5 oz. granulated sugar
- 2 large eggs
- 80 ml / ⅓ cup espresso, strong brewed
- 70 g / 2.5 oz. white chocolate, cut into small chunks
- 70 g / 2.5 oz. unsalted butter, cut into small chunks
- 50 g / 1.8 oz. coconut flakes, unsweetened
- 140 g / 5 oz. all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. fine sea salt
- Preheat your oven to 175 C / 350 F and grease your cake molds or line your muffin tin.
- Melt chocolate and butter in the espresso, if hot enough, otherwise reheat (in your microwave oven) and stir until both ingredients are melted, let cool.
- Meanwhile measure and stir dry ingredients: coconut flakes, flour, baking powder, salt and set aside
- Add sugar and eggs to the bowl of your electric mixer and mix well.
- Pour espresso mixture into the egg-sugar, mix again. Add then the dry ingredients and mix just until incorporated. The batter is rather liquid.
- Scoop batter into your cake molds and bake for 20 to 25 minutes or until a toothpick insert in the middle comes out clean. Let the cakelettes cool for 10 minutes in their molds, then transfer to a rack until completely cooled.