These delightful petit fours combine the tropical flavors of coconut and lime with the earthy notes of matcha, creating a unique and eye-catching vegan dessert. Perfect for special occasions or to impress your guests, these petite treats are as beautiful as they are delicious.
Ingredients
For the Coconut-Lime Cake:
- 1 ½ cups all-purpose flour
- 1 cup coconut milk
- ½ cup granulated sugar
- ¼ cup unsweetened shredded coconut
- ¼ cup lime juice (freshly squeezed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
For the Coconut-Lime Syrup:
- ½ cup coconut water
- ¼ cup granulated sugar
- 2 tablespoons lime juice
For the Matcha Glaze:
- 1 cup powdered sugar
- 1 tablespoon matcha powder
- 2-3 tablespoons almond milk (adjust for consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×9 inch square baking pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt. In another bowl, mix the coconut milk, lime juice, vanilla extract, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Transfer the batter to the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the coconut-lime syrup. In a small saucepan over medium heat, combine the coconut water, sugar, and lime juice. Stir until the sugar dissolves and the mixture comes to a simmer. Remove from heat and let cool slightly.
Once the cake has cooled, cut it into small squares or rectangles, about 1 inch in size. Place the cake pieces on a wire rack set over a baking sheet. Using a pastry brush, generously brush each piece with the coconut-lime syrup, allowing it to soak in.
Next, prepare the matcha glaze. In a mixing bowl, whisk together the powdered sugar and matcha powder. Gradually add the almond milk, stirring until you achieve a smooth, pourable consistency. If it’s too thick, add more almond milk, one teaspoon at a time.
Pour the matcha glaze over the syrup-soaked petit fours, ensuring they are well coated. Let the glaze set for about 30 minutes at room temperature.
For an elegant touch, you can decorate the petit fours with additional shredded coconut or edible flowers before serving. Enjoy your exotic Coconut-Lime Petit Fours with Matcha Glaze as a delightful conversation starter at your next gathering!