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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups cake flour |
1/2 cup all-purpose flour |
1 cup sugar |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup flaked sweetened coconut |
1 teaspoon finely grated fresh lemon zest |
2 tablespoons unsalted butter, melted |
1/4 cup canola oil |
1 cup low-fat buttermilk |
1 large egg |
1 large egg white |
1/4 teaspoon coconut extract |
2 batches lemon-cream cheese frosting |
1 cup toasted coconut flakes, for garnish |
Directions:
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.
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