Berries are fabulous with coconut flavored desserts and so is white chocolate! I’ve been wanting to make a blackberry based cake for a long time but since I only had a small punnet of them at home, I decided to make mini cakes instead of a large one. Individually portioned desserts have their own appeal and are easier to decorate. Before I was the owner of a multitude of baking pans, my baking equipment was limited to a round cake pan, a muffin pan and a few ramekins. I got those 4 ramekins as part of a creme brule set and I put them to good use by baking miniature versions of all the bigger cakes recipes I knew at that time. So, I decided to go back in time and bake these coconut cake minis with blackberries in ramekins. They were then dipped in melted white chocolate and shredded coconut.
Another reason I like the pairing is because together they are kind of monochrome to look at. They offer a lot of textural drama to a photo which I’ve been dreaming up to create on a grey backdrop!
In other news, it has started to feel a bit like Autumn! The chill, the early sunset and the receding stone fruits. It’s certainly a relief after the soaring temperatures and humidity in March. But you know what, I would have loved Autumn a bit more if it didn’t come after summer. It marks the end of summer, the end of my favorite season. I am excited though for the people on the other side of the world. I’ll enjoy your spring and summer:-)
Coconut Cake Minis With Blackberries And White Chocolate
Makes 6
Preheat oven to 180 degrees C( 160 degrees C for fan forced). Lightly grease the bottom of 6 ramekins.
Process the butter, sugar, eggs, vanilla, flour and yoghurt in a food processor until smooth. Fold in blackberries and 1/3 cup white chocolate. Divide between the ramekins. Bake for 10-12 minutes or until the cakes are cooked through. Remove from oven. Leave aside for 2 minutes, then turn onto a wire rack.
Meanwhile, place the remaining white chocolate in a heat proof pan that is placed on a saucepan of boiling water. This is done to gently melt the white chocolate. Once melted, remove from heat. Place the shredded coconut on a plate.
Dip the tops of the blackberry cake minis first in the white chocolate (let the extra fall back in the pan) and then in the shredded coconut. Place on a wire rack to dry.
YOU are genius. Not only are your recipes easy to follow, delicious (THAT EARL GREY CAKE!) and creative, your photography and styling are of superior quality. WOW, are you good….you are right; this monochromatic theme is so appealing because less is more. You can focus on the textures of the greys, whites and then that single pop of berry color to top it off. But even in your photos where you have a lot of color, you do it SO WELL. The eye is focused on what is central to the theme.
Well Sonali, you did it again! Much love! Anita Rivera
Love the mini cakes and the beautiful presentation! The dip in white chocolate is such a great/delicious idea and the whole thing looks so pretty. There are definite signs of Spring here and I’m so looking forward to all the seasonal produce!
These are the absolute prettiest photos to wake up to!! I love the flavour of these too 🙂
Oh, these are darling! I want one right now 🙂
Only you can style food this way Sonali. Monochrome or colour you have magic in your hands. Oh Spring, don’t keep us waiting anymore!
Thanks for sharing this beautiful recipe.
Just gorgeous mini cakes and love the photo shoot with the flowers!
coconut and white chocolate make such a lovely combination and those cupcakes are styled just BEAUTIFULLY!
I LOVE all the different shapes and sizes your cakes come in! Especially the little tea-cake size like these – I often just stick to making one big cake, but mini ones are so effective, and absolutely stunning. Those blackberries too… so juicy and gorgeous! <3
These are so beautiful and I bet they taste just wonderful. Love coconut! Your photos are lovely as always.
These cakes look beautiful! Great flavours too. 😊
Hi Sonali, this would be a great contribution to Food on Friday: Birthday Food over at Carole’s Chatter. Please do bring it over to join in the Birthday fun. Cheers
Sonali that looks amazing. Your blog is a visual treat, I am sorry I have missed so many of your posts. Love your work as always.
I Love your stunning presentation of these beautiful little cakes, and your choice of colour palette is fabulous. Congrats on an amazing post.