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.