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Call me a soft touch. But when I see a young boy’s face crumple with disappointment because he can’t eat the cakes all the other kids are eating, it calls for an intervention. These mini chocolate chip and coconut cakes are the intervention. They are super-easy, super-quick, and devoid of all those nasties that seem to be affecting much of the population these days. My family don’t have to deal with food allergies, but I know so many who do now, which is why I like to have a recipe like this up my sleeve! These are for sharing at play group.

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Theo and I make it our business to attend a mums and bubs group each week, and have done so since he was a wee young thing. It’s nice to have a place to go where you are accepted as you are; frump or no frump! There are comfy lounges and coffee, often chocolate, babies to cuddle and if you need it, a shoulder to cry on. The rapport you develop and the advice you are able to glean from those who have gone before is invaluable! To be frank, the group probably saved me from the loony bin more than once during those first few months.

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As a fair exchange, I make cake. Sometimes recipes I’m experimenting with, other times ones that are tried and true. We have an understanding that if there’s chocolate involved, it’s for the mums, and if it’s slightly healthy, it’s for the kids. Where then does this recipe fall? Somewhere in no-man’s land, I suspect… but I’ve found that if I make mini cakes the children just assume they’re kid-friendly, and there’s no stopping them! Now that I have this quick and handy recipe, there’s no reason why any little person needs to be missing out.

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Chocolate Chip & Coconut Cakes {gluten-free + dairy-free + egg-free}
Small enough to clutch in a chubby toddler fist, or demolish in two dainty adult bites, these mini coconut cakes have all the flavours of a Bounty bar, without any of the nasties!

Ingredients
1 cup plain (all-purpose) GF flour (I use White Wings brand)
2 teaspoons baking powder
1 cup desiccated coconut (toasting is optional)
2/3 cup caster sugar
1 cup (250mL) coconut milk
½ cup dark chocolate chips, divided (can use dairy-free chocolate chips)

Method
Preheat oven to 180degrees C (350 degrees F). Grease a 24-hole mini muffin pan. If toasting the coconut, heat over low-medium heat in a large flat pan and stir until golden brown.

Sift flour and baking powder together into a large mixing bowl, and then combine with coconut, sugar and coconut milk; stir until smooth. Finally, fold in 1/3 cup chocolate chips.

Fill greased muffin holes three-quarters full and dot the tops with remaining choc chips. Bake in a moderate oven for 12 – 15 minutes, or until risen and lightly golden brown. Allow to cool in tin for a few minutes before removing to a wire rack to cool completely.

Stand back and let the kids at ‘em!

Adapted from my Lime & Coconut Cake

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What’s your go-to cake for sharing with the little folks in your life?

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