Torticas de coco / Mini Coconut Cakes
This weekend, in honor of our Colombian visitor, I wanted to make a few Colombian treats for him and Elias to share at one of the speaking opportunities. I made three different Colombian sweets, none of which I’ve made before.
Behind door number one was a dish called enyucado. My version was a disaster. Complete and utter fail. Sweet Elias hemmed and hawed before I got it out of him that “No, this tastes nothing like what it should.” Don’t know what went wrong, but I’ll be doing some research.
Behind door number two: edible, but not what I was hoping for. Dulce de leche cookies. They tasted fine, but looked sloppy. I’ve double and triple checked the recipe, but something was definitely not right there. More research…
Behind door number three: these mini coconut cakes. Win! They are sweet and full of coconut flavor and go really well with a cup of coffee. I made them in mini muffin tins which made them just the right size for a taste. Unlike the disastrous enyucado and the cookies, these also store really well in an airtight container. Another advantage to these? One bowl.
Torticas de coco – Makes 36 mini torticas
4 cups of shredded, sweetened coconut
1 cup all purpose flour
2 eggs, beaten
1 and 1/2 tsp baking powder
1 tsp vanilla extract
generous pinch of salt
1. Preheat oven to 350 degrees and line molds with paper liners
2. Mix all ingredients together until well combined. The mixture will be rather stiff and firm. (not soupy)
3. Fill paper lined cups to heaping. (These rise, but not much)
4. Bake until set and golden brown, 12-18 minutes
Source: Adapted from My Colombian Recipes