Mini Blueberry-Coconut Pound Cakes

Mini Blueberry-Coconut Pound Cakes
Mini Blueberry-Coconut Pound Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    ounces unsalted butter softened

  • 3/4

    cup sugar

  • 2

    teaspoons freshly-grated lime zest

  • 2

    large eggs

  • 5

    tablespoons heavy cream

  • 1

    cup all-purpose flour

  • 1/4

    teaspoon salt

  • 1/2

    cup sweetened flaked coconut plus

  • 3

    tablespoons sweetened flaked coconut

  • 1/2

    cup blueberries

Directions

Preheat oven to 350 degrees and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick). Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool. This recipe yields 4 to 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: