Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze
Prep:45 mins
Makes 6
100g butter, softened, plus extra for greasing200g desiccated coconut140g caster sugar140g plain flour1 large egg140g full-fat coconut yogurt (we used Yeo Valley Greek-style)85g glacé cherry, finely chopped140g cherry jam
STEP 1Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.STEP 2Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.
