COCONUT CUSTARD CAKES
Quindins (kwin-dins) may be served with freshly percolated coffee.
1 ½ oz. butter
4 oz. sugar
1 teaspoon lemon juice
½ teaspoon mixed spice or ground allspice
1/4 teaspoon vanilla essence
3 egg yolks
2 tablespoons flour
2 oz. desiccated coconut
Preheat the oven to moderate heat (Gas Mark 4, 180°C).
Using 1 tablespoon of the butter, grease 14 patty tins and set aside.
In a medium-sized mixing bowl, mix together the remaining 1 ounce of butter, the sugar, lemon juice, mixed spice or allspice and vanilla essence and beat with a wooden spoon until the mixture is thoroughly blended.
Stir in the egg yolks, one at a time, and then the eggs. Beat the mixture until it forms a smooth batter. Add the flour and beat well. Stir in the coconut.
Fill the patty tins two-thirds full with the batter and place the tins in a baking tin, one-quarter full of hot water.
Place the baking tin in the centre of the oven and bake for 35 to 40 minutes or until the cakes are golden brown on top and just firm to the touch. Remove the tins from the oven. Transfer the cakes to a wire rack to cool completely before serving.