Mini Blueberry-Coconut Pound Cakes

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 to 6 servings

Ingredients
  • 4 ounces unsalted butter, softened
  • 3/4 cup sugar
  • 2 teaspoons freshly grated lime zest
  • 2 large eggs
  • 5 tablespoons heavy cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup plus 3 tablespoons sweetened flaked coconut
  • 1/2 cup blueberries
Directions

Preheat oven to 350 degrees and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.


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