Yields 10 cakes

The combination of flours gives these cakes a light, almost a soufflélike, quality. The shredded coconut forms a slightly chewy crust. They are quite tasty with warm chocolate sauce drizzled over the top.

Coconut-Pineapple Soufflé for 2

Softened butter for the molds

Sugar for the molds

½ cup (½-inch) cubes ladyfingers or sponge cake

2 tablespoons dark rum

2 tablespoons finely chopped fresh pineapple

1 egg yolk

2½ tablespoons grated sweetened coconut

2 egg whites

Lemon juice

2 tablespoons sugar

  1. Preheat oven to 400 degrees.
  2. Butter 2-¾ or 1-cup soufflée molds and then sprinkle them with sugar. Refrigerate the molds until ready to use.
  3. Place the ladyfinger cubes in a small bowl. Pour the rum over the cubes and let soak for 5 minutes.
  4. Squeeze the juice from the pineapple, saving both the pulp and 1 tablespoon of the juice.
  5. In a small bowl, beat the egg yolk with the pineapple juice until very thick. Fold in the cake cubes, pineapple pulp, and coconut.
  6. In another small bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add the 2 tablespoons of sugar, while continuing to beat until the whites are stiff and glossy.
  7. Gently fold the pineapple mixture into the egg whites.
  8. Spoon the batter into the prepared molds and bake for 8 to 10 minutes or until puffy and lightly browned.