Coconut Financiers with Tropical Fruits

I bake with coconut often. This is the only nut my kid can eat. And besides, I like the taste. For these financiers I went with good quality dry papaya and pineapple as a topping, the ones that can be found in a health food section. I prefer the fruits in chubby chunks rather than thinly sliced, the latter are quite tough and excessively chewy. If you are luckier than we are and live in a warmer and dryer place where berries are in season, scatter some fresh raspberries over the top of the cakes instead of the dry fruits, if you prefer.

Makes about a dozen tiny cakes


  • ½ cup all-purpose flour
  • ¼ tsp kosher salt
  • 1 stick (8 tbsp) unsalted butter
  • ½ tsp pure coconut extract (or use pure vanilla extract instead)
  • ½ cup fine granulated sugar
  • ¾ cup finely ground dry unsweetened coconut
  • 3 large egg whites
  • About ¼ cup roughly chopped dry papaya
  • About ¼ cup roughly chopped dry pineapple


Butter 12 mini-muffin molds (don’t grease the molds if they are silicone ones). Set aside.

Over a small bowl sift together the flour, and salt. Set aside.

Place the butter in a small saucepan over medium heat. Bring to a boil and cook the butter until it is medium brown and has a nutty aroma, 5-6 minutes. Do not allow to burn. Remove from the heat. Set aside to cool slightly. Strain through a fine-mesh strainer into a small bowl, add the coconut (vanilla) extract. Set aside.

In a medium saucepan, combine the sugar and ground coconut together, stir well. Add the egg whites stirring. Place the saucepan over low heat and, stirring continuously, heat until the mixture is hot to the touch and runny, about 4-5 minutes. Take the pan off the heat and stir in the flour mixture. Then gradually stir in the brown butter. Spoon or pipe the batter into the prepared molds filling them just below the rim. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days. You can also refrigerate the batter in a bowl, and later divide the chilled batter between the molds. But I found it’s easier to do while the batter is in its liquid form.

When ready to bake center an oven rack and preheat the oven to 400F. Press some dry fruits into the top of each financier. Do not entirely submerge the fruits. Bake the financiers for about 14-15 minutes, until they are puffed and a cake tester inserted into a center comes out clean. Remove them from the oven, unmold immediately. Cool completely on the wire rack. They are the best the day they are baked.

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20 Responses to “Coconut Financiers with Tropical Fruits”

  1. These are beautiful little cakes and with such tropical flavors, nicely done.

  2. What delightful little financiers! A great touch of exotism!



  3. This sounds so good. Yummy….I can’t wait to try coconut financiers.

  4. Oh such wonderful flavors.. I love Coconut!

  5. wonderful cakes ehmm coconut financiers. I love coconut too and the addition of papaya makes them like an exotic treat. must be delicious. Great photos :)

  6. i love coconut financiers!

  7. Ooh, those look scrumptious!

  8. Gorgeous…just beautiful!

  9. Mmm, these look delicious. And coconut might just be one of the best “nuts.” I wish I could have three or five of these right now.

  10. Coconut extract? never seen here, but the recipe looks so inviting, I’ll try using vanilla extract instead, it works well with tropical fruits

  11. adorable little cakes!
    thx for sharing.

  12. How beautiful!! And I love the tropical flavors — delish!

  13. These are adorable! Well done.

  14. Thank you all for your comments! I greatly appreciate it!

  15. Amazing tropical flavors. It reminds me of Filipino flavor profiles.

  16. Coconut financiers!!! So yummy!!! Photos are beautiful, Vera!!


  17. Jude, Ana, thank you very much!

  18. MMMMM….what is not to love about these little treats?

  19. These are lovely, Vera. SinceI cannot eat eggs – I have a request.. Would it be possible for you to give a footnote on how to use the same recipe, minus the eggs..,..? The stuff you post is so delicious…

  20. Pratibha, thank you. I wish I could help you with the egg-free version of my recipes, but unfortunately, I don’t have time for such experiments. Sorry. There’s a link ( to some vegan egg substitutes, although I don’t know how exactly they will work in different recipes.

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