Mini Blueberry-Coconut Pound Cakes

By á-174942

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

Preparation

Step 1

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.