Blueberry, Lime & Coconut Friands (Easy Small‑Batch Recipe)

 

 

If you love light, tender little cakes with crisp, buttery edges and bright, fruity flavours, these Blueberry, Lime & Coconut Friands are about to become a new favourite. Inspired by classic Australian friands and made with ground almonds, coconut, fresh lime zest, and juicy blueberries, they bake up into irresistibly pretty little treats that are perfect for teatime or sharing with friends.

This small‑batch recipe makes just nine friands — ideal for smaller households — and they’re wonderfully simple to prepare, even if you don’t have a friand pan. One bite of their delicate crumb and subtle macaroon‑like chew, and you’ll understand why they’re impossible to resist.

 

I fell in love with Friands a number of years ago when I discovered a fabulous recipe in the cookbook entitled What Katie Ate.  It is the single recipe which inspired me to want to buy her cookbook, and I have to say, I fell in love at first bite!!  

This recipe today I am showing is inspired by one I found in the Hamlyn book 200 Cakes and Bakes for a raspberry and coconut version.  It only makes 9 versus 18 and is every bit as delicious as Katie's.   I chose it because not only does it make fewer which is much more realistic in my tiny kitchen/home/family.

It also uses fewer egg whites, which means I have fewer egg yolks to dispose of. (Spaghetti carbonara is the perfect way to use these up by the way!)

Some of you may be wondering what exactly a friand is.  A friand is a small almond and butter cake, usually containing fruit of some kind, and is closely related to the French Financier cake. Meant to be enjoyed in just a few bites, they are fabulously delicious.

Today I have decided to use blueberries in the cakes, as well as finely grated lime zest . . . blueberries, coconut and lime are a beautiful trinity of flavors and textures.

These cakes are just gorgeous . . . delicious flavors and the texture of the cakes is just beautiful . . .  with crisp buttery edges  . . .  and a light crumb that almost floats away. If you have never baked Friands before, this is a nudge to inspire you to do so! Prepare to fall in love!

 

INGREDIENTS NEEDED

TO MAKE

BLUEBERRY, LIME & COCONUT FRIANDS

Simple ingredients put together in the most delicious way.

• 1/2 cup + 1 TBS (75g) plain all-purpose flour
• 1 1/2 cups + 2 tsp. (200g) icing sugar
• 1 1/5 cups (125g) ground almonds
• 2/3 cup (50g) desiccated coconut, unsweetened
• the grated zest of one lime
• 5 egg whites
• 3/4 cup (175g) butter, melted
• fresh blueberries
• icing sugar to dust

 

NOTES ON INGREDIENTS

• Do not use self-rising flour.
• Sift the icing sugar in to get rid of any lumps.
• Do not use ground almonds which contain the skin. Use ground blanched almonds.
• Desiccated coconut is finely chopped and dried. Do not use shredded sweetened coconut.
• Scrub the skin of your lime very well before using to get rid of any wax, pesticides, or insect debris.
• I used large egg whites.
• I used salted butter.
• Fresh blueberries are preferred, but you can use frozen. Do not thaw them out before using.

 

HOW TO MAKE BLUEBERRY, LIME & COCONUT FRIANDS

These are relatively easy to make. Just follow the directions succinctly and you will have no problems.

Preheat the oven to 200*C/400*F/ gas mark 6. Butter your friand tins (or muffin tins) well and set aside. Sift together the flour and icing sugar. Stir in the almonds, coconut and lime zest.  (I use a wire whisk.)

Beat the egg whites until stiff. Fold into the flour mixture. (Don't beat the egg whites until they look dry. Folding means to cut a spatula down into the batter and gently fold. Repeat as needed to incorporate all of the whites.)

Stir in the melted butter until thoroughly combined. (Try not to over mix the batter. You want to retain as much air as possible.)

Divide the mixture evenly between the prepared friand tin cups/muffin cups. Top each with a few blueberries. (This helps to keep the berries from sinking to the bottom. Less is more here.)

Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean. 

Let cool in the tins for 5 minutes before tipping out onto a wire rack to finish cooling. Dust with icing sugar to serve. (Dust just prior to serving. Store in an airtight container.)

 

HINTS & TIPS FOR PERFECT

BLUEBERRY, LIME & COCONUT FRIANDS

• Use fresh lime zest for the brightest flavor.
  The lime zest is one of the stars of this recipe, adding fragrance and lift to the almond‑coconut base .

• Don’t worry about having a friand pan.
  A muffin tin works beautifully — the cakes will still bake up light, golden, and delicious even without the traditional oval shape .

• Beat the egg whites just to stiff peaks.
  This gives the friands their signature airy, delicate crumb without making them dry or rubbery. The recipe specifically calls for stiff whites before folding them into the dry mixture .

• Fold gently to keep the batter light.
  Overmixing will deflate the egg whites. Use a soft hand when combining the whites and melted butter with the dry ingredients .

• Top with blueberries rather than mixing them in.
  Adding the berries on top helps prevent sinking and keeps the crumb tender and even. This recipe instructs topping each portion with a few berries before baking .

• Watch for that perfect golden finish.
  Friands bake quickly — 18–20 minutes is usually enough. They’re done when golden and a toothpick comes out clean .

• Let them cool before dusting.
  A short rest in the tin helps them set, and dusting with icing sugar once cool gives that pretty, tea‑table finish without melting into the surface .

• Experiment with flavours once you’ve mastered the base.
  Apricots with pistachios, pears with ginger, or apples with cinnamon — the batter is wonderfully adaptable .

• Use up leftover yolks wisely.
  Since this recipe uses only whites. Spaghetti carbonara is a delicious way to avoid waste .

• Expect a gorgeous texture.
  These friands should have crisp, buttery edges, a light crumb, and a slight macaroon‑like chew — all signs you’ve nailed it .

 

FREQUENTLY ASKED QUESTIONS

WHAT IS A FRIAND?

A friand is a small almond‑and‑butter cake, usually made with fruit, and closely related to the French financier. They’re meant to be just a few bites — light, tender, and very popular in Australia and New Zealand.

DO I NEED A SPECIAL FRIAND PAN?

No — a muffin tin works perfectly. A friand pan simply has oval‑shaped wells, but the recipe bakes beautifully in a standard medium muffin tin. 

WHAT MAKES THESE FRIANDS SO DELICIOUS?

They have crisp, buttery edges, a light crumb that almost floats away, and a subtle chewiness reminiscent of a macaroon. The combination of blueberries, lime zest, and coconut creates a gorgeous balance of flavor and texture. 

CAN I USE DIFFERENT FRUITS?

Absolutely — chopped fresh apricots, pears with ginger, or apples with cinnamon would all be lovely. The recipe is very adaptable. 

WHY DOES THIS RECIPE USE ONLY EGG WHITES?

Friands traditionally rely on egg whites for their light, delicate texture. This version also keeps the quantity modest, making it practical for small households — and easier to use up the leftover yolks. (Great for using in your scrambled eggs, omelets or spaghetti carbonara!)

HOW MANY FRIANDS DOES THIS RECIPE MAKE?

This small‑batch version makes 9 friands, perfect for smaller families or anyone who doesn’t want a huge batch.  You can double the recipe if you wish.

CAN I BAKE THESE AHEAD?

Yes — friands keep well for a day or two in an airtight container. Their moist, buttery texture helps them stay tender.

DO THESE FREEZE WELL?

Yes. Freeze them without the icing sugar dusting, then thaw at room temperature and dust just before serving.

WHAT IF I DON'T HAVE FRESH BLUEBERRIES?

You can use frozen blueberries — just don’t thaw them first to avoid streaking.

HOW CAN I TELL WHEN THEY ARE DONE? 

They should be golden on top, and a toothpick inserted into the center should come out clean after 18–20 minutes of baking. 

 

A FEW ADDITIONAL

SMALL TEATIME CAKES TO ENJOY

Who doesn't like a small cake just for them? Perfect for picnics and teatimes.

CHERRY TOPPED FAIRY CAKES -  Everything a classic British teatime bake should be — soft, buttery sponge topped with a sweet, glossy icing and a jaunty half‑cherry that makes them look as magical as they taste. Delightfully simple and wonderfully nostalgic, they’re the kind of forgiving, fuss‑free bake that children love to help with and adults love to eat, perfect for parties, picnics, or an afternoon cuppa. With their golden tops, glossy glace, and that signature cherry crown, they’re guaranteed to bring smiles all around.

BUTTERFLY CAKES - These dainty Butterfly Cakes are the posh British cousin of the classic cupcake — light, tender little sponges filled with a cloud of whipped cream or buttercream, a dab of sweet jam, and their charming “wings” perched on top for that iconic look. Simple to bake and utterly delightful to serve, they’re perfect for afternoon tea, children’s parties, or any moment that calls for a pretty, nostalgic treat that brings instant joy.

  

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Yield: makes 9

Author: Marie Rayner

Blueberry, Lime & Coconut Friands

Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min

These lovely little cakes are very simple to make and oh so moreish. Almost dangerously so!  

Ingredients

• 1/2 cup + 1 TBS (75g) plain all-purpose flour
• 1 1/2 cups + 2 tsp. (200g) icing sugar
• 1 1/5 cups (125g) ground almonds
• 2/3 cup (50g) desiccated coconut, unsweetened
• the grated zest of one lime
• 5 egg whites
• 3/4 cup (175g) butter, melted
• fresh blueberries
• icing sugar to dust

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter your friand tins (or muffin tins) well and set aside.
2. Sift together the flour and icing sugar. Stir in the almonds, coconut and lime zest.
3. Beat the egg whites until stiff. Fold into the flour mixture.
4. Stir in the melted butter until thoroughly combined.
5. Divide the mixture evenly between the prepared friand tin cups/muffin cups. Top each with a few blueberries.
6. Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
7. Let cool in the tins for 5 minutes before tipping out onto a wire rack to finish cooling.
8. Dust with icing sugar to serve.

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