I made these for mine and Dac's salon soft opening. They were almost a big a hit as our salon! I got a bunch of people telling me they were going to be calling me for Christmas to bake these for them. They really were yummy! I can't wait to make them again! They were super easy too!
Yields - 55 mini muffin cakes
Ingredients
Coconut Cakes
7 oz Butter
1/2 lb 1 oz Confectioners Sugar
3 1/2 oz All purpose flour
.875 oz coconut rum
5 1/4 oz eggs
5 1/4 oz heavy cream
5 1/4 dried coconut
(the rum, eggs and cream should equal one cup)
Coconut rum for brushing - as needed
Swiss Meringue
2 oz egg whites
1/4 tsp vanilla extract
pinch of salt
1/4 pound sugar
Preheat oven to 350. Spray a mini muffin pan with non-stick spray.
Cream the butter, sugar and flour on medium speed with paddle attachment until smooth - about 2 minutes.
Combine the rume, eggs and heavy cream. Add to the butter mixture in 4 parts beating until well combined. Add the coconut and blend until incorporated.
Fill a pastry bag (with no tip) and pipe into the prepared muffin pans about 3/4 full.
Bake for 10 minutes.
Remove from pan and place on a cookie sheet with parchment paper. Let cool.
After all batches have been cooked and cooled use a pastry brush to brush the tops with coconut rum.
To make the swiss meringue.
Place the ingredients into a metal bowl and stir until thoroughly combined. Place the bowl over barely simmering water and slowly stire until it reaches 165F. Transfer to a mixer and whip on high speed until meringue forms stiff but not dry peaks.
Using a pastry bag fitted with flat tip pipe the swiss meringue in a snake like motion on top of the cakes.
Brulee the meringue until a nice golden brown appearance. You can use a torch for this part but I stuck them under the broiler - which you have to watch very closely or they will burn.
