Shredded Coconut Pyramids

These little cakes are made with dried coconut, egg whites and sugar. They may be made in different colours by dividing the raw mixture into pieces and adding a few drops of different food colouring to each piece. Serve them with tea or coffee.

1 teaspoon vegetable oil

2 large egg whites

5 oz. desiccated coconut

5 oz. castor sugar

Preheat the oven to moderate 350 F (Gas Mark 4, 180 deg C).

Using the vegetable oil, grease a large baking sheet and set it aside.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Sprinkle over the coconut and sugar and, using a metal spoon, fold them into the egg whites.

Drop tablespoons of the mixture, well spaced, on to the prepared baking sheet. Using your fingers, pinch each tablespoon of the mixture, bringing it up into a pyramid shape.

Place the baking sheet in the centre of the oven and bake for 15 to 20 minutes or until the pyramids are golden brown on the outside and firm to the touch.

Remove the baking sheet from the oven. Transfer the pyramids to a wire rack and set aside to cool completely before serving.

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