Cookbook:Coconut Pyramids

Coconut pyramids are cakes simple enough for children to make, and gluten free.

Ingredients

 * 100 g desiccated coconut
 * 50 g castor sugar
 * 1 egg
 * About 6 glacé cherries (optional)
 * a few drops pink food colouring (optional)

Procedure

 * 1) Preheat oven to 180°C
 * 2) Mix the caster sugar and desiccated coconut in a bowl.
 * 3) Beat the egg in another bowl.
 * 4) Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.
 * 5) Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases).
 * 6) Lightly press a glacé cherry (if using) into the top of each pyramid.
 * 7) Bake for 15–20 minutes until a pale golden-brown.

Notes, tips, and variations

 * After baking, the pyramids can be decorated with a little melted dark chocolate.
 * Coconut pyramids will keep for a few days in an airtight container.