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Cherry Almond Coconut Mini Cakes

(63)
  • 18 servings (muffin-sized)
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

These little cakes are very rich and moist from the coconut milk which acts as a liquid and the fat in this recipe. They get a sweet and tart flavor from the cherries and texture from the almonds and coconut in the batter. They aren't low in fat but at least baked in a muffin pan they are the perfect portion size!

Ingredients

wet ingredients:
1 (14 ounce) can full fat coconut milk
1 cup minced cherries (remove pits if using fresh and thaw overnight if using frozen to make them easier/safer to cut)
1 cup agave nectar (or other sweetener to taste)
2 tablespoons ground flax seed
1 teaspoon almond extract
½ teaspoon vanilla
dry ingredients:
2 cups whole wheat pastry flour
½ cup shredded coconut
½ cup unsalted toasted sliced almonds
teaspoons baking powder
¼ teaspoon salt (leave out of almonds are salted)
sauce ingredients:
1 cup pitted cherries (fresh or frozen)
¼ cup Amaretto

Nutrition Facts

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