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Coconut Cherry Petits Gateaux


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  • 1/2 cup (100gr) sugar
  • 2 eggs
  • 1/2 (125ml) coconut milk
  • 2 tablespoons (30gr) unsalted butter, melted and cooled
  • 1/4 teaspoon coconut extract
  • 1 3/4 cups (220gr)all purpose flour
  • 2 teaspoons baking powder
  • 1 cup cherries, pitted and halved
  • 3 tablespoons raw pumpkin seeds, chopped



Step 1

Preheat the oven to 350F and position a rack in the center. Lightly spray or butter muffin tins or cupcake molds. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment (or with hand held beaters) whisk together the sugar and the eggs on medium speed for 5 minutes. With the machine running on low speed, add the coconut milk, melted butter and coconut extract. Beat for a minute to incorporate all the ingredients thoroughly. Add the flour and baking powder and mix until smooth. Stop the machine and fold in the cherries with a spatula. Divide the batter between the prepared muffin tins and sprinkle with the chopped pumpkin seeds. Bake 25-30 minutes or until a skewer inserted in the middle comes out clear.


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