Recipe Mini lemon coconut cakes : Easy, Special and Delicious
Recipe Mini lemon coconut cakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Mini lemon coconut cakes. This Recipe Mini lemon coconut cakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mini lemon coconut cakes was necessary 1h 20m, cook 30m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Mini lemon coconut cakes
Beautiful mini lemon coconut cakes complete with lemon curd and fresh cream.
Thank you for reading this Recipe Mini lemon coconut cakes : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Mini lemon coconut cakes with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Mini lemon coconut cakes. This Recipe Mini lemon coconut cakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mini lemon coconut cakes was necessary 1h 20m, cook 30m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Mini lemon coconut cakes
Beautiful mini lemon coconut cakes complete with lemon curd and fresh cream.
15 Ingredients
250g unsalted butter, at room temperature
430g (2 cups) caster sugar
4 eggs
1 lemon, rind finely grated, juiced
300g (2 cups) plain flour
150g (1 cup) self-raising flour
85g (1 cup) desiccated coconut
125ml (1/2 cup) coconut milk
400ml double cream
215g (2/3 cup) Barker’s Lemon Curd
1 passionfruit, halved
330g pkt Queen Royal Icing
Yellow food colouring, to tint
Fresh flowers, to decorate
Select all ingredients
6 Method Steps
Preheat oven to 180C/160C fan forced. Grease two 20 x 30cm (base measurement) slice pans and line with baking paper.
Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Beat in sour cream and lemon rind. Stir in the flours, coconut, coconut milk and 2 tbs lemon juice. Divide between the prepared pans and smooth surface of each. Bake for 25-30 minutes or until golden and a skewer inserted into centre comes out clean. Set aside for 30 minutes, then turn onto wire racks to cool completely.
Use a round 8.5cm cutter to cut out 6 discs from each cake. Whisk cream in a bowl until just-firm peaks form (don’t overbeat or it will curdle). Transfer cream to a piping bag fitted with a 1.5cm fluted nozzle.
Reserve 4 cake discs. Spread the remaining 8 cake discs with lemon curd and pipe some cream over the top. Stack 1 curd-topped cake on top of another. Top with a reserved plain cake. Repeat with the remaining cakes to make 4 layered cakes. Transfer to a tray. Place in the fridge for 20 minutes to chill.
Place passionfruit pulp in a jug. Add enough water to make 60ml (1/4 cup). Place royal icing mixture in a bowl. Add passionfruit liquid and a couple of drops of food colouring. Mix until well combined.
Drizzle the passionfruit icing over the top of each layered cake, allowing some to drip down the side. Top with fresh flowers.
Did you make this?
Thank you for reading this Recipe Mini lemon coconut cakes : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Mini lemon coconut cakes with your social media like IG, FB and WhatsApp.
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