Coconut tea cakes

By bigbare

Ingredients

• 3/4 cup soft butter
• 1 1/2 cups sugar
• 1/2 cup coconut milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 4 drops coconut flavor
• 4 large egg whites
• 1 large whole egg
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 cup milk room temperature
• glaze
• 3/4 cup raspberry jam seedless
• 2 tablespoons light corn syrup
• 2 tablespoons vanilla syrup or water
• topping
• 2 cups unsweetened shredded coconut

Preparation

Step 1

Preheat oven to 350°.
Lightly grease a 9 x 9" square baking pan.
Beat together the butter, sugar, coconut milk powder, baking powder, salt and flavorings until fluffy.
Beat in the egg whites and a bit at a time scraping the bottom of the bowl between editions.
Whisk the flour and starched together then add to the batter alternately with the milk.
Spoon the batter the pan.
Bake the cake until a toothpick inserted in center comes out clean and that top springs back under gentle pressure approximately 30 to 35 minutes, then remove the pan and cool completely.
Cut into 9 3 inch squares.
Warm the jam and syrups together.
Place the coconut in a shallow pan.
Spread a thin layer of jam over the cooled cake's, then press into the coconut to coat completely. Place on a baking sheet to allow the jam to set up.