Small white chocolate and coconut cakes decorated with flowers

Ingredients

• 150 g Margarine (softened at room temperature)
• 1 tsp Lemon zest (finely grated)
• 1 tsp Baking powder
• 1 tbsp Powdered sugar
• 1 Egg yolk (at room temperature)
• 4 tbsp Vegetable oil (neutral type (sunflower, canola))
• ½ tsp Vanilla extract (or vanilla powder)
• 200 g All-purpose flour (adjusted according to dough consistency)
• 200 g Grated coconut (fine or medium grated)
• 1 can (395 g) Sweetened condensed milk
• 400 g White chocolate (cut into pieces)
• a few drops Yellow food coloring (add gradually until desired shade is reached)
• 2 tbsp White glaze (icing) (can be melted white chocolate or ready‑made glaze)

Instructions

1. Prepare the shortbread dough

   In a large bowl, mix the softened margarine, vegetable oil and egg yolk. Add the powdered sugar and work with your fingertips until a homogeneous consistency is achieved.

   Time: PT10M

2. Incorporate the aromatics and flour

   Add the lemon zest, baking powder, vanilla extract then fold in the flour gradually until the dough releases from the bowl walls and no longer sticks.

   Time: PT5M

3. Shape and cut the shortbread

   On a floured work surface, roll the dough to about 2‑3 cm thickness. Cut circles using a cookie cutter.

   Time: PT5M

4. Bake the shortbread

   Place the circles on a baking sheet lined with parchment paper and bake for 15 minutes at 180°C, until lightly golden.

   Time: PT15M

   Temperature: 180°C

5. Prepare the coconut filling

   In a bowl, mix the grated coconut with the sweetened condensed milk and the remaining lemon zest. Adjust the amount of milk according to texture: the filling should be pliable but not liquid.

   Time: PT10M

6. Assemble the cakes

   Once the shortbread has cooled, place a generous layer of filling on half of the circles, then top with a second circle to form a sandwich.

   Time: PT5M

7. Melt and colour the white chocolate

   Melt the white chocolate in a bain‑marie (or microwave in 30‑second intervals). Add the yellow colouring drop by drop until a pale yellow hue is achieved.

   Time: PT10M

8. Coat the cakes in chocolate

   Dip each cake into the melted chocolate using a spoon, tap lightly to remove excess and smooth the surface on a cooling rack.

   Time: PT5M

9. Apply the glaze and roll in coconut

   Brush each cake with a thin layer of glaze (or melted white chocolate) using a pastry brush, then immediately roll in grated coconut to form an even coating.

   Time: PT5M

10. Decorate with chocolate flowers

    Dip small flower‑shaped decorations (pre‑made or homemade) into the remaining white chocolate and attach them to the cakes while the chocolate is still soft.

    Time: PT5M

11. Present in decorative boxes

    Place each cake in a small decorative box (e.g., gold pearls) and let dry completely before closing.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Margarine: unsalted butter
• Instead of Lemon zest: orange zest
• Instead of Baking powder: baking soda (½ tsp)
• Instead of Powdered sugar: very fine granulated sugar
• Instead of Egg yolk: whole egg (½ egg)
• Instead of Vegetable oil: mild olive oil
• Instead of Vanilla extract: vanilla bean (½)
• Instead of All-purpose flour: whole wheat flour (½)
• Instead of Grated coconut: coconut flakes
• Instead of Sweetened condensed milk: unsweetened condensed milk + sugar (2 tbsp)
• Instead of White chocolate: white milk chocolate
• Instead of Yellow food coloring: turmeric powder (for natural tint)
• Instead of White glaze (icing): royal icing

Equipment Needed

• Large mixing bowl
• Spatula or wooden spoon
• Rolling pin
• Round cookie cutter (about 6 cm)
• Baking sheet
• Parchment paper
• Oven
• Bain‑marie saucepan
• Pastry brush
• Cooling rack
• Decorative boxes (gold pearls) (optional)

Critical Steps — Do Not Skip

• Achieve a non‑sticky but pliable shortbread dough
• Do not over‑bake the shortbread (15 min at 180°C)
• Melt white chocolate at low temperature to avoid scorching
• Coat each cake uniformly with chocolate
• Apply the glaze before rolling in coconut for optimal adhesion

Chef Tips from the Video

• Use untreated organic lemon for a fragrant zest.
• For a brighter yellow, add a pinch of turmeric powder to the melted chocolate.
• If you don’t have flower molds, shape petals with a piping bag filled with chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature for only 1 day; chocolate may melt.

Make-Ahead Tips

• Bake the shortbread ahead and keep in an airtight box.
• Prepare the filling the day before; it keeps 2 days in the fridge.
• Chocolate can be melted in advance, then kept in a bain‑marie until coating.