Sungold Kiwi Coconut Financiers

5 from 1 vote

Sungold kiwifruit are the perfect pairing with coconut financiers. The cake is sweet, buttery, and light, with a delightful coconut flavour.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: French

Servings: financiers

Calories: 125kcal

100 grams granulated sugar
63 grams bleached all-purpose flour
75 grams sweetened shredded coconut
0.625 mL Diamond Crystal fine kosher salt
120 grams large egg white(s) 4 large
90 grams browned butter browned in a saucepan and left to cool to room temperature
2.5 mL pure vanilla extract
2 Zespri SunGold kiwifruit trimmed, peeled, and sliced into 16 rounds

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 350 °F (175 °C). Butter and flour 16 cups of a mini muffin pan (like this push pop pan on Amazon (or line the bottom of each cup with a small round of parchment paper or use mini cupcake liners if you are worried the cakes will stick). When the batter has chilled, divide it between the prepared muffin cups. 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

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!