The whole time we were on vacation Liam kept asking for a coconut, (guess he wanted to shimmy up a palm tree and get one himself) and this morning he asked for pancakes. I am still in this tropical mindset, so I opted to make coconut pancakes. I've made this recipe a few times and have adjusted it to work with the altitude as well as a balanced flavor and texture.
Place shredded coconut on a baking pan and bake at 350º for about 5 minutes, turning pan half way through. Keep an eye on it, it toasts up fast!
I made a few for Liam without the toasted shredded coconut, I knew he wouldn't care for the texture of it. After his were done I added it to the batter for mine and it was wonderful, added a nice crunch and extra coconut flavor that I was looking for.
Whether the toasted coconut is added or not the result is a soft, fluffy, and buttery cake. Melts in your mouth, I wish I had doubled this recipe today! Please feel free to add comments, I'm always looking for feedback.
makes 6 Cakes
1/4 Cup Heavy Cream
1/2 Cup Coconut Milk
1/4 teaspoon Vanilla
1 Cup All Purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 egg, slightly beaten
2 Tablespoons butter, melted
1/2 Cup Shredded Coconut, toasted
Sift dry ingredients, add liquid and mix together.
Place on a heated griddle (medium heat) by 1/3 cup portions.
Once bubbles cover cake, then flip. cook for an additional 2 minutes, until golden brown.
Serve with more toasted coconut.