I had never heard of friands or financiers till I started blogging. They are little tea cakes…traditionally made with ground nuts, according to Dorie, but our recipe today is made with coconut instead. Unsweetened coconut was recommended for these Coconut Friands, but I went ahead with the Baker’s Angel Flake that was in my pantry…plus I made just a half batch. These can be made in mini muffin tins but I thought my larger brioche molds would make a prettier presentation…that is, if they came out in one piece!
These were made from all kitchen staples: coconut, eggs, flour, sugar, butter and vanilla. Instead of a yield of 20 mini-muffin sized friands by following the recipe explicitly, my half batch made 5 larger cakes. I baked these for 22 minutes instead of the 17-20 in the original recipe. And as a bonus, this batter can be covered and refrigerated up to 3 days before baking.
Well, what a lovely surprise. After spraying my molds with Baker’s Joy, and popping these gems in the oven, they slid right out! Whew. I couldn’t decide whether to serve these baked side up with the domed textured coconut on top or flipped over to showcase the lovely fluting. You can decide how you like them best. Coconut lovers will adore this simple recipe…dense, moist and chock full of coconut…these friands will not be my last.
This recipe can be found in Dorie Greenspan’s Around My French Table.