Coconut Pyramids
Coconut pyramids are cakes simple enough for children to make, and gluten free.
- Prep
- 15 min
- Cook
- 34 min
- Total
- 49 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 180°C
Procedure
Mix the caster sugar and desiccated coconut in a bowl.
Procedure
Beat the egg in another bowl.
Procedure
Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.
Procedure
Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases).
Procedure
Lightly press a glacé cherry (if using) into the top of each pyramid.
Procedure
Bake for 15–20 minutes until a pale golden-brown.
Notes, tips, and variations
After baking, the pyramids can be decorated with a little melted dark chocolate.
Notes, tips, and variations
Coconut pyramids will keep for a few days in an airtight container.
Photo: ChrisHodgesUK · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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