• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Cart

The Bake School logo

menu icon
go to homepage
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Contact
  • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start here
    • Baking 101
    • Recipes
    • Shop
    • Contact
    • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cakes

    Published on: July 12, 2016 by Janice; Updated on: October 8, 2021 7 Comments

    Sungold kiwi coconut financiers

    Jump to Recipe Print Recipe
    Sungold kiwi and coconut financiers

    Want to go directly to the financier recipe? click here to skip to the recipe for these sungold kiwi coconut financiers!

    As an Amazon Associate I earn from qualifying purchases.Zespri SunGold kiwi coconut financiers | @ktchnhealssoul

    I have a friend who eats kiwifruit, skin and all. And I'm not talking about these SunGold kiwis with a thin, smooth, hairless skin. Nope. She eats the fuzzy-skinned green kiwis, outside and inside. She is the first and only person I've ever seen eat a kiwi like she was eating an apple. I'll never forget the day she pulled a fuzzy kiwi from her lunch and chomped down. I watched, fascinated. "Why waste the skin? It's all fibre!" She is right, kiwis (and kiwi skin) are full of fibre and lots of nutrients (vitamin C, E, and potassium too), but I still don't eat the skin of fuzzy green kiwifruit.

    Zespri SunGold kiwis | @ktchnhealssoul
    I have actually tried to peel a kiwi with a vegetable peeler. Sure, most of us are used to the "cut & scoop" method of kiwifruit extraction, but I thought I'd give a peeler a try, you know, for the sake of science. I wanted to know if the "cut & scoop" method we've all grown up using is really the best way to peel a kiwi. While using a peeler to take the skin off a kiwi does work, the fruit is rather slippery and difficult to handle the more you peel it, and the surface isn't as smooth as the scooped out fruit. Conclusion: definitely opt for the tried and true "cut & scoop" method to get the kiwi fruit out of the peel. It's easy and all you need is a spoon!

    Topping coconut financiers with Zespri SunGold kiwis | @ktchnhealssoul

    These Zespri SunGold Kiwifruit have a pronounced tropical flavour to them, reminiscent of sweet mango, much sweeter than green kiwis. I fell in love with these SunGold kiwis when I garnished a batch of coconut financiers with the sliced fruit. I had a feeling SunGold kiwis would be perfect in a coconut financier, just likes raspberries and blueberries make beautiful berry financiers.

    The results with sungold kiwis were even better than I expected. The sweet, tropical flavour of the fruit persists even when baked. Biting into these SunGold kiwi coconut financiers made me wonder where else I could use this fruit. I'd never baked with kiwis before, and I wholeheartedly regret that. There needs to be more kiwi on my blog. Period. I am smitten. Head over heels.These SunGold kiwi coconut financiers made me smile and inspired me to think of kiwis in a completely different light. Try this recipe and I am quite certain you will understand why.

    If you want to find Zespri SunGold Kiwifruit, check your local supermarket between May and October. The smooth, soft skin are a good way of sorting the SunGold from the green kiwifruit.

    SunGold kiwi coconut financiers | @ktchnhealssoul

    For this recipe, I used a couple of vintage mini muffin pans that I found at a flea market years ago. The size of the muffin cups is slightly larger than a traditional mini muffin pan. Actually, these vintage mini muffin pans are similar in size to this push pop cake pan that you can find on Amazon. Just take the time to prepare the pan before baking: grease and flour 16 of the wells and you should be good to go!

    SunGold kiwi coconut financiers | @ktchnhealssoul
    Print Pin

    Sungold kiwi coconut financiers

    Prevent your screen from going dark
    Sungold kiwifruit are the perfect pairing with coconut financiers. The cake is sweet, buttery, and light, with a delightful coconut flavour.
    Course Dessert
    Cuisine French
    Keyword kiwi coconut financiers
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 16 financiers
    Calories 125kcal
    Author Janice

    Equipment

    Mini processor
    Shop now
    OXO whisk
    mini muffin pan

    Ingredients

    • 100 grams (½ cup) granulated sugar
    • 63 grams (½ cup) bleached all-purpose flour
    • 75 grams (¾ cup) sweetened shredded coconut
    • 0.625 mL (⅛ teaspoon) Diamond Crystal fine kosher salt
    • 120 grams (½ cup) egg whites 4 large
    • 115 grams (½ cup) unsalted butter browned in a saucepan and left to cool to room temperature
    • 2.5 mL (½ teaspoon) pure vanilla extract
    • 2 Zespri SunGold kiwifruit

    Instructions

    • In small food processor (like this KitchenAid on Amazon), finely grind the sweetened coconut with the granulated sugar, flour, and salt. Transfer to a large bowl and set aside.
    • In a large bowl, whisk the egg whites until very frothy. Dump the egg whites over the dry ingredients, along with the cooled brown butter, and the vanilla. Fold everything together until you obtain a thick batter.
    • Cover the bowl with plastic wrap and let the batter chill for 30 minutes.
    • Preheat the oven to 350ºF. Butter and flour 16 cups of a mini muffin pan (like this push pop pan on Amazon). When the batter has chilled, divide between the prepared cups. Cut the kiwifruit in half, and scoop out the flesh. Slice into 16 slices. Top each coconut financier with a slice of Zespri SunGold kiwifruit.
    • Bake on the middle rack for 20–25 minutes, until the edges are golden and a skewer inserted into a cake comes out clean. Let cool 10 minutes before unmolding to a wire rack to cool completely
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 125kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

     

    This post is sponsored by Zespri Kiwifruit to promote their SunGold kiwi fruit. I was compensated monetarily and in product. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.

    « Savoury muffins with capicollo & olives
    Roasted Peaches with So Delicious Cashewmilk Frozen Dessert »
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Angelika J Thomas says

      July 22, 2016 at 10:33 am

      Making me drool with those beautiful photos!

      Reply
    2. Mardi (eat. live. travel. write.) says

      July 22, 2016 at 11:39 am

      These are SO pretty Janice! Love financiers with fruit!

      Reply
    3. Ginni @Spicy Eggplant says

      July 22, 2016 at 12:22 pm

      What a beautiful post and a lovely recipe. I love kiwi....so will definitely be looking to trying this recipe out.

      Reply
    4. Dana says

      July 22, 2016 at 2:01 pm

      These are beautiful, Janice! I truly do not eat enough kiwis, let alone bake with them. This needs to change.

      Reply
    5. Colleen Milne says

      July 22, 2016 at 2:18 pm

      These look so delicious and your photos are gorgeous. I'm jealous of those muffin tins! 🙂

      Reply
    6. Sean says

      July 22, 2016 at 6:30 pm

      What a great recipe. I love that you've played off of the tropical golden kiwi flavour so nicely, yet kept the dessert simple and the fruit front-and-center. Great job as usual!

      Reply
    7. Laura says

      July 23, 2016 at 12:47 am

      These are just beautiful! I can see them on a Mother's Day table or special occasion, they are just so pretty! I will have to try them! Pinning for later.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Marmalade 101

    a palette of orange marmalades with varying thickness and set, some runnier others thicker, to show impact of cooking temperature on marmalade set
    Understand the marmalade setting point and your marmalade making will be more successful! Use this to make lime marmalade!

    Baking for Easter

    • How to make hot cross buns for Easter weekend
    • Carrot muffins
    • Eggless carrot cake
    • Carrot focaccia

    Baking conversions

    How to poach pears

    Poached pears on an enamelware plate.
    This simple poached pears recipe is easy and you can use the fruit for salads, appetizers, and desserts!

    Footer

    ↑ back to top

    About

    • Meet Janice
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2022 · THE BAKE SCHOOL