Remember when I showed you that pile of disaster mini pound cakes last night? Here’s a reminder of what I was left with:
I was determined to find a use for those ugly cake pieces. After all — they still tasted delicious! I felt like they deserved a second chance.
Enter the cake crumb cookie, invented for such a time as this.
Just turn your hunks of disaster cake into legit cake crumbs, add a few ingredients, and — voilà — you have a sort of cake/cookie combo. Almost muffin-like in texture, even. Quite delicious, and much more presentable than a pile of disaster cake, to be sure.
You can make these cookies in several varieties (spice, chocolate chip, chocolate), but I went for coconut. Because, duh. (And also, I was out of chocolate chips but DID have shredded coconut on hand.)
- 3 1/2 cups of cake crumbs
- 4 egg yolks
- 1/2 teaspoon baking powder
- 6 Tablespoons cold water
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 cup shredded coconut
- Place left over cake (disaster cake) in a mixing bowl and beat until the cake becomes crumbs. Add the rest of the ingredients and beat until well mixed.
- Refrigerate dough for 30-45 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper.
- Drop into rounded Tablespoon-sized balls of dough onto baking sheet.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown.