Name: Baby lemon and coconut drizzle cakes
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 1
Ingredients: 125g butter, at room temperature; 100g caster sugar; 3 tsp finely grated lemon rind; 2 eggs; 75g plain flour; 40g self-raising flour; 20g desiccated coconut; 10.00 gm coconut milk powder; 42.00 gm lemon juice; Candied lemon slices, to decorate; 150g icing sugar mixture

Baby lemon and coconut drizzle cakes

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Prep Time:
45 minutes

Cook Time:
20 minutes

Total Time:
65 minutes

Irresistibly cute and beloved mini cakes.

Ingredients:

125g butter, at room temperature
100g caster sugar
3 tsp finely grated lemon rind
75g plain flour
40g self-raising flour
20g desiccated coconut
10.00 gm coconut milk powder
Candied lemon slices, to decorate
150g icing sugar mixture

Instructions:

Preheat your oven to 180°C. Grease six mini loaf pans with a 1/2 cup (125ml) capacity, then place them on an oven tray.
In an electric mixer, whip together butter, sugar, and lemon rind until light and creamy. Gradually add eggs, one at a time, mixing well after each addition. Gently fold in the flours, coconut, coconut powder, and lemon juice until just combined. Divide the batter into the pans and use a palette knife to even out the top.
Bake in a preheated oven for 20 minutes or until a toothpick inserted into the cakes comes out clean. Then transfer to a wire rack to cool.
For the icing, sift icing sugar into a small bowl, then slowly mix in lemon juice until a smooth paste forms. Spread the icing over the top of each cake and let it set until firm.
Garnish cakes with candied lemon slices before serving.

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