Lime and coconut cakes

Lime and coconut cakes

By
ads

These mini works of art are light, fluffy and pretty as a picture, perfect for your morning or afternoon tea.

The ingredient of Lime and coconut cakes

  1. 125g butter, softened
  2. 1 cup (200g) caster sugar
  3. 2 tsp finely grated lime rind
  4. 3 eggs
  5. 1/2 cup (45g) desiccated coconut
  6. 1/2 cup (75g) plain flour
  7. 1/4 cup (40g) self-raising flour
  8. 1/3 cup (90g) Greek-style yoghurt
  9. Shredded coconut, to decorate
  10. 100g butter, softened
  11. 500g icing sugar mixture
  12. 1/4 cup (125ml) coconut milk
  13. 1 tbsp lime juice

The instruction how to make Lime and coconut cakes

  1. Preheat oven to 180u00b0C. Line fifteen 1/3-cup (80ml) muffin pans with paper cases.
  2. Use an electric mixer to beat the butter, sugar and lime rind until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the coconut, combined flours and yoghurt, in alternate batches, and stir until just combined.
  3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.
  4. To make coconut frosting, use an electric mixer to beat the butter until very pale. Gradually add icing sugar, beating well between each addition. Add coconut milk and lime juice; beat until well combined.
  5. Use a round-bladed knife or pallet knife to spread icing over each cake. Sprinkle with coconut to serve.

Nutritions of Lime and coconut cakes

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

ads2

You may also like

hit tracker