Coconut and cream cheese: two of my favourite things. So what better than to put them together in a cute, tiny cake? They are little gluten-free delights. And if you don't think they are, well, then I don't know what. Go to the store and get some cupcakes. Cupcakes will take the sorrow of unworthy cakes right out of your mind.
FYI, the one in the teacup may look adorable. But it tasted AWFUL. Just awful. Please, don't ever bake yourself these in a teacup. The results are not very pleasant, and if you bake yourself a whole batch in teacups, I guarantee you, you will need to go buy yourself some cupcakes.
- 1 cup of Bob's Redmill all purpose gluten-free flour (I don't know if that is the exact name)
- 1/4 cup + 1 tbsp of sugar
- 1 1/2 tsp baking powder
- 2 eggs
- 1/4 cup milk
- 1/2 tsp vanilla
- 1/2 cup coconut
- 1/3 cup cream cheese
- 1/4 tsp vanilla
- 2 tbsp icing sugar
- Chocolate chips to top
Preheat the oven to 350. Mix together the flour, sugar and baking powder in a small bowl. In a separate bowl, mix the milk, eggs and vanilla. Add the liquid mixture to the dry mixture and stir. Add the coconut and stir well. Bake for 25 minutes.
For the frosting, whip together the cream cheese, vanilla and icing sugar. Frost the cakes when they are cool. Add the chocolate chips on top, and your done!
I hope you like them. Tell me if you do!