Creamy Coconut and Cheese Mini Cakes
These little bites are the perfect balance of creamy, cheesy, and tropical — a quick dessert made with just four pantry staples. Each mini cake bakes up golden on the outside and irresistibly soft in the center. A crowd-pleasing treat that disappears fast!
🛒 Ingredients
15 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 egg yolks
- 3 tablespoons grated cheese (parmesan or mild cheddar)
- 1 cup (90 g) shredded coconut
- Butter for greasing
- Parchment paper
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Line small muffin or tartlet molds with parchment paper.
- 2
In a bowl, whisk the sweetened condensed milk and egg yolks together until smooth and well combined.
- 3
Stir in the grated cheese and shredded coconut until fully incorporated.
- 4
Spoon the batter into the prepared molds, filling each about three-quarters full.
- 5
Bake for 25 to 30 minutes, or until the tops are lightly golden. Avoid overbaking to keep the centers moist.
- 6
Cool before unmolding. Serve at room temperature or slightly chilled.
💡 Chef's Tip
Pull them out as soon as the tops turn golden — they firm up as they cool. Try toasted coconut for a deeper, nuttier flavour.
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