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    My Colombian Recipes » Recipes » Appetizers and Snacks » Simple Ripe Plantain And Coconut Mini Cakes

    Simple Ripe Plantain and Coconut Mini Cakes

    Jun 15, 2017 · Modified: Oct 6, 2021 by Erica Dinho · 2 Comments

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    Simple Ripe Plantain and Coconut Mini CakesPin

    Simple Ripe Plantain and Coconut Mini Cakes

    Erica Dinho
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Colombian
    Servings 12 servings
    Calories 156 kcal

    Ingredients
     

    • 4 ripe plantains, peeled and mashed
    • ½ cup grated coconut
    • 3 beaten eggs
    • 4 tablespoons sugar
    • 3 tablespoons milk
    • 3 tablespoons melted butter
    • ½ teaspoon coconut or vanilla extract
    • ½ teaspoon baking powder
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Preheat the oven to 350° F.
    • In a large bowl, combine all the ingredients and mix well.
    • Pour mixture into a 12 greased muffin baking pan and bake for 25 to 30 minutes or until done.

    Nutrition

    Calories: 156kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 72mgPotassium: 339mgFiber: 2gSugar: 13gVitamin A: 863IUVitamin C: 11mgCalcium: 25mgIron: 1mg
    Keyword plantain cake, plantain recipe
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Simple Ripe Plantain and Coconut Mini CakesPin

    Plantains are a very important ingredient in Colombian and other Latin cuisine and are cooked in many ways. Green plantains are use to make salty dishes, while yellow or ripe plantains are use to make both salty and sweet dishes. The consistency and flavor of the yellow plantain is perfect for making desserts and cakes, such as my Ripe Plantain and Coconut Mini Cakes, which were inspired by a ripe plantain and coconut bread that my grandmother made when I was a child in Colombia. I decided to put my own twist on her recipe by making mini cakes instead of bread, being so versatile and easy to serve.

    Simple Ripe Plantain and Coconut Mini CakesPin

    These Ripe Plantain and Coconut Mini Cakes are not only versatile, but very simple to make and absolutely delicious. They can be eaten as an appetizer, side dish or dessert. The perfect little bite to serve your guests or just to keep in the fridge for snacks. If you don’t have a muffin baking pan, just use a bread or cake pan and bake 10 to 15 minutes longer.

    Simple Ripe Plantain and Coconut Mini CakesPin

    I used ripe plantains, grated coconut, milk, eggs, butter, cinnamon coconut extract, baking powder and Domino® Quick Dissolve Superfine Sugar, which is available in an attractive and easy-to-use dispenser with a flip-top lid. The sleek dispenser comfortably fits in the hand for easy pouring and can sit out on your kitchen table, eliminating the need to refill and clean a sugar bowl. It's the convenient, neat way to store and keep sugar handy for everyday sweetening. Domino® Quick Dissolve Superfine Sugar has finer sugar crystals than those found in traditional granulated sugar, allowing it to rapidly blend when sweetening hot or cold beverages. Ideal for hot coffee, and even cold drinks like iced tea, lemonade or smoothies.

    Simple Ripe Plantain and Coconut Mini CakesPin

    Domino® Sugar is sold where I live, but if they don’t sell it in your area, look for C&H® Sugar, the sister brand of Domino® Sugar. Want more recipe ideas, baking tips and information about the products? Head over to the Domino® Sugar site, where there are tons of ideas to make hassle-free dishes to make your entertaining easier this summer.

    Simple Ripe Plantain and Coconut Mini CakesPin

    Simple Ripe Plantain and Coconut Mini CakesPin

    This is a sponsored conversation written by me on behalf of Domino and C&H. The opinions and text are all mine.

    Simple Ripe Plantain and Coconut Mini CakesPin

    More Breads and Cakes Recipes

    Tres Leches De Mandarina (Tangerine Three Milks Cake)Torta De Café (Coffee Flavored Cake)Colombian Yuca Bread (Pan De Yuca)Enyucado (Colombian Style Cassava Cake)Roscón De Bocadillo O Guayaba (Guava Paste Stuffed Bread)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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    Comments

    1. Alan Bowman

      June 15, 2017 at 1:50 pm

      For those who have difficulty in getting ripe plantains , you can substitute ripe bananas. For those in UK and other countries where Domino® brand sugar is not available, you can substitute plain old caster sugar (it's the same stuff without the hype.) We use a similar recipe to use up over-ripe bananas to make a banana bread, baking the mixture (with or without coconut) in loaf tins. For the calorie conscious, these freeze well so you don't have to eat them all at once.

      Reply
      • Anonymous

        July 18, 2018 at 6:01 pm

        Thank you for your tips!

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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