Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/4 cup guava puree
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it well to prevent sticking.
- Step 2: In a large mixing bowl, combine the all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
- Step 3: In another bowl, whisk together the melted butter, guava puree, and eggs until smooth. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Step 4: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Step 5: Bake in the preheated oven for about 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Step 6: Once cooled, you can optionally dust them with powdered sugar or serve with additional guava puree drizzled on top for an extra tropical touch. Enjoy your Mini Hawaiian Guava Cakes!
Notes
- For optimal freshness, store your Mini Hawaiian Guava Cakes in an airtight container at room temperature for up to three days, or refrigerate them for longer shelf life. If you're enjoying leftovers, simply reheat them in the microwave for about 10-15 seconds to bring back their delightful softness. For a fun serving suggestion, dust the cooled cakes with powdered sugar and drizzle with additional guava puree for a burst of flavor and presentation. As a chef's tip, be sure not to overmix the batter—this will help keep your cakes light and fluffy, allowing that delicious guava flavor to shine through!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American