Sweets / RICETTI
Maltese pink coconut cakes
Sponge cubes coated in pink syrup and coconut.
◷ 95 min / 16 servings
Method
- Cream butter and sugar. Beat in eggs one at a time, then flour, baking powder, milk and vanilla.
- Pour into a lined 23 cm square tin and bake 30–35 minutes at 180°C, or 160°C fan. Cool completely and cut 16 cubes.
- Boil syrup sugar and water for 3 minutes. Remove from heat, add a little pink colouring and cool.
- Quickly dip each cube in syrup, then roll in coconut. Set on a rack until coating holds.
✳ From the kitchen
Cold sponge is less likely to crumble during dipping.
Tradition reference
Valletta Cultural Agency · Local Food Festival traditional foods ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.