Pink Coconut Bites (Print Version)
# Ingredients:
→ Hot Milk Sponge Cake Ingredients
01 -
6 tablespoons unsalted butter
02 -
5 room-temperature eggs
03 -
1 tablespoon pure vanilla extract
04 -
2 teaspoons baking powder
05 -
2 cups cake flour (220g)
06 -
½ teaspoon fine salt
07 -
2 cups granulated sugar (400g)
08 -
1 cup whole milk
→ Raspberry Coating Mix
09 -
10 ounces frozen raspberries, thawed
10 -
1¼ cups water, split
11 -
2 cups (250g) powdered sugar
12 -
2 teaspoons gelatin granules
13 -
¼ teaspoon optional red food dye
14 -
1 cup (200g) regular sugar
→ For the Outer Layer
15 -
2 cups fine shredded coconut
# Instructions:
01 -
Put uncracked eggs in a bowl filled with warm water. After about 5 minutes, they're ready to whip easily. Leave them there while prepping pans and gathering the ingredients.
02 -
Turn the oven to 350°F. Line two 8-inch square pans with parchment paper and grease/flour them well.
03 -
In a pot over low heat, melt the butter with the milk. Let it stay on the lowest heat so it stays warm as you handle the eggs.
04 -
Break the eggs into a big bowl and sprinkle in the sugar. Use a mixer on high speed for 8-15 minutes. The mix should puff up and look pale yellow, and it should fall in ribbons when you lift and swirl the whisk.
05 -
Sift the flour, salt, and baking powder onto the whipped eggs and fold in gently. Stop once you see just a few streaks of flour left.
06 -
Pour vanilla into the warm milk-butter mix. Add it all to the batter, stirring carefully with a spatula to blend the ingredients and catch leftover flour pockets.
07 -
Divide the mix evenly into the two pans and bake for 30-34 minutes. Check with a toothpick to make sure it's ready. Cool the cakes in their pans on a rack.
08 -
Sprinkle gelatin over ¼ cup water in a small dish. Let it sit for about 5 minutes so it softens.
09 -
In a medium pot over medium heat, stir the sugar and the remaining cup of water until dissolved. Toss in the thawed raspberries and cook for 5-8 minutes.
10 -
Push the raspberry mix through a mesh sieve set over a bowl. Press down hard to get all that juice. Dump the leftover solids afterwards.
11 -
Microwave the softened gelatin for 10 seconds so it turns liquidy. Mix this into the strained raspberry juice. Sift powdered sugar into a separate bowl and slowly whisk the raspberry mixture in. Add food dye for a brighter red if you'd like. Chill for 15-20 minutes to thicken up slightly.
12 -
Line a baking sheet with parchment or wax. Place a wire rack on top of it. Trim off cake edges with a knife and cut the sponge into 2-inch squares. Freeze cut pieces for 30 minutes.
13 -
Set up two bowls—one with the raspberry glaze and the other with shredded coconut. Dip each cold cake square in the glaze, making sure it's fully covered. Hold over the coconut bowl and sprinkle with coconut. Set the coated cake on the rack.
14 -
Once the squares are all fully coated, chill in the fridge for 20-30 minutes to set the coating. Then, dig in and enjoy!
# Notes:
01 -
These bite-sized squares of fluffy sponge get covered in raspberry glaze and shredded coconut, giving you a taste of Australia in every sweet bite.
02 -
Raspberry syrup gets lighter when mixed with powdered sugar, turning more purple than red. Toss in red coloring to bring back that vibrant raspberry shade if you'd like.