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    Home » Recipes » Cookies, muffins, and small cakes

    Mini Lemon Coconut Cakes

    April 23, 2015 By Francoise Leave a Comment

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    Who will resist to these pretty mini lemon coconut cakes? Not me.

    These mini lemon coconut cakes are soft and delicious. I particularly like the combination of flavors of exotic coconut and the tangy taste given by the lemon.

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    MiniLemonCocoCake1


    MiniLemonCocoCake2

    I top my mini cakes with raspberries and sliced almonds. If you like you can add an icing made with the juice of one lemon and 150g of powdered sugar. Then count 3 to 4 hours to allow it to harden.

     MiniLemonCocoCake3

    Mini Lemon Coco Cake

    Mini Lemon Coco Cake

    Francoise
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    Ingredients
      

    • 125 g butter
    • 80 g sugar
    • 1 organic lemon
    • 3 eggs
    • 50 g shredded Coconut unsweetened
    • 80 g flour
    • 30 g corn starch
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • Salt
    • Sliced almond
    • Raspberries

    Instructions
     

    • Preheat oven at 360F.
    • Beat soft butter and sugar with a hand mixer. Add the zest of lemon and its juice.
    • Separate yolks from white. Add the yolks one by one to the previous preparation and the shredded coconut, then the flour, corn starch, and the baking powder sifted.
    • Whisk the egg white with a pinch of salt and vanilla extract. Add them delicately to the batter.
    • Pour batter into 12 lined muffin tins with a ice cream scoop. Decorate with sliced almonds, raspberries, and coconut flakes.
    • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

    Notes

    I top my mini cakes with raspberries and sliced almonds. If you like you can add an icing made with the juice of one lemon and 150g of powdered sugar. Then count 3 to 4 hours to allow it to harden.
    Tried this recipe?Let us know how it was!

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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