Coconut and Raspberry Financiers

This is it, right–high baking season? Yes, it is! And yay for that–of course you might call me biased, but okay, I’m fine with that especially if it involves cookie exchanges, baking days with friends and families. And of course now in this virtual world, I’ve partnered up with Gold Medal Flour for a virtual bake day.

Coconut and Raspberry Financier from Bakers Royale

A perfect pairing for me since their unbleached all purpose flour is a standard in my kitchen. So if you ever see flour in my recipes, know that I mean Gold Medal’s unbleached all purpose flour–anything else will be designated as such.

Coconut and Raspberry Financier via Bakers Royale

With that said, check out what I’m bringing to the virtual bake day–coconut and raspberry financiers. Oh, you will love this little French cake, comprised of just a few ingredients, this comes together easily and quickly. The only thing to keep in mind–keep a light hand when mixing. Other than that – make a lot. They go quickly and are great for gifting. Enjoy!

For a ton of  how-to recipes, videos, and tips on baking. Follow Gold Medal Flour on Facebook // Twitter // Instagram // YouTube // or Pinterest

And before you leave here, check out what these other bloggers made for Gold Medal’s Virtual Bake Day:


Bakers Royale Coconut   and Raspberry Financiers
Eat Live Run Soft   Baked Peppermint White Chocolate Cookies
Gimme Some Oven Chocolate   Peanut Butter Cupcakes
Sugar Plum Blog Chocolate   Turtle Pie
Wanna Be A Country Cleaver Eggnog Snickerdoodle   Cookies
What’s Gaby Cooking Peppermint Cookie Brownies


Averie Cooks Brown   Sugar Topped Cinnamon Sugar Coffee Cake
Completely Delicious Cranberry   Orange Breakfast Knots
Foodie Crush Coconut   Waffles
Texan Erin Cranberry   Lemon and Ginger Muffins

this recipe

Coconut and Raspberry Financiers

Yield: Makes 8 mini loafs (4x2in.)


  • 1 1/2 cups unsalted butter
  • 1 cup almond meal
  • 3/4 cups plus 2 tablespoon Gold Medal Unbleached Flour
  • 3/4 cups granulated sugar
  • 4 large egg whites
  • 4 tablespoon desiccated coconut
  • 2 oz. raspberries


1. Place butter in a heavy bottom pan over medium heat and stir until butter is melted and starts to turn brown and takes on a nutty scent. Remove from heat and pour browned butter through a fine mesh sieve.

2.  Place remaining ingredients into a bowl and whisk to combine. Add in cooled butter and mix to combine. Pour batter into mini loaf pans and insert raspberries on top and gently press them into the batter.

3. Bake at 350 degrees F for about 35-40 minutes or until inserted cake tester is clean when removed from center. Remove from oven and cool on wire rack. Optional: Dust with confectioner sugar.


  • Desiccated coconut is unsweetened  and finer than than shredded coconut. Additionally, it contains less moisture than shredded coconut.

 *Disclosure: This is sponsored post with all opinions being my own.


  1. says

    I’ve made financiers of sorts before (but baked in a pie dish rather than individual) and now seeing yours, I really want to make them in adorable little sizes like you did! pinned

    It’s nice to be participating in Virtual Bake Day with you :)


  2. says

    High baking season indeed! These look delightful and such beautiful photos, as always. I love the turquoise background – it really makes the red raspberries pop.


  3. Susan says

    Is the dessicated coconut sweetened or unsweetened? If I don’t have any, can I sub flaked coconut run through the food processor?


  4. Natalie says

    I just baked these and they failed completely. There was so SO much butter! The mixed looked ok but once in the oven the butter started boiling over and they came out dripping with oil =( Does anyone know if I did something wrong?


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