Recipe

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• 1 1/4 cups cake flour
• 1/2 cup all-purpose flour
• 1 cup sugar
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup flaked sweetened coconut
• 1 tsp finely grated fresh lemon zest
• 2 tbsp unsalted butter, melted
• 1/4 cup canola oil
• 1 cup low-fat buttermilk
• 1 large egg
• 1 large egg white
• 1/4 tsp coconut extract
• 2 batches lemon-cream cheese frosting
• 1 cup toasted coconut flakes, for garnish

• 1 Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.
• 2 Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.
• 3 Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.
• 4 Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.
• 5 Frost cakes, and garnish with toasted coconut.