Coconut honey cakes (Coco au miel) from Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts (page 157) by Matthew Jones and Justin Gellatly and Louise Gellatly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharifah on May 15, 2026

    Super easy little cakes; they need to be started the day before. Mix a few ingredients, leave in fridge overnight, spoon into cupcake cases the next day. It does need to be a touch burnt, or dark on top to taste the different textures. Lovely coconut orangey flavour.

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