Source: Sesel Sa! Magazine
Not your usual round shaped spongy coconut cake. The Seychellois version comes in the form of cookies- but is still considered a cake. With a scrumptious, dry, chewy texture – they are perfect for tea time or for a quick snack with a cold fruit juice. Also an all-round good bite for parties, the lunch box (young and old), dessert option at picnics and for snacking in general while travelling, as they don’t mush up in your bag!
Ingredients
110g Butter, softened
110g Sugar, white or brown
200g Flour
75g Coconut, grated
1/2 teaspoon baking powder
1 Egg
Cooking Instructions
Firstly beat the eggs and butter together until it becomes foamy.
Then mix the flour, grated coconut, baking powder and the eggs together until smooth and lump less dough.
After forming the dough take small portions and form into small round shapes.
Sprinkle some grated coconut on the top and place evenly on the baking tray.
Bake for 40 minutes until golden brown.
Preparation + Cooking Time: 40 minutes
Serves: 6
