Beautiful mini lemon coconut cakes complete with lemon curd and fresh cream.
The ingredient of Mini Lemon Coconut Cakes
- 250g unsalted butter at room temperature
- 430g 2 cups caster sugar
- 4 eggs
- 300ml ctn sour cream
- 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 barkeru2019s lemon curd
- 1 passionfruit halved
- 330g pkt queen royal icing
- yellow food colouring to tint
- fresh flowers to decorate
The Instruction of mini lemon coconut cakes
- 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 donu2019t 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
Nutritions of Mini Lemon Coconut Cakes
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