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Simple Ripe Plantain and Coconut Mini Cakes

Simple Ripe Plantain and Coconut Mini Cakes

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


  • 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


  • 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.


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
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