Mini pound cakes are not only delicious but a perfect dessert for picnics or box lunches. For a more formal look, pur
e some blueberries with a little sugar and serve the sauce over the cakes.

　　Active time: 15 min Start to finish: 45 min

　　

Ingredients

Serves 4 to 6

　　1 stick (1/2 cup) unsalted butter, softened

　　3/4 cup sugar

　　2 teaspoons freshly grated lime zest

　　2 large eggs

　　5 tablespoons heavy cream

　　1 cup all-purpose flour

　　1/4 teaspoon salt

　　1/2 cup plus 3 tablespoons sweetened flaked coconut

　　1/2 cup blueberries

　　

Step 1

Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).

　　

Step 2

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

　　

Step 3

Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.

　　

Step 4

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.