Lemon Coconut Mini-Cakes

  • Serves: Makes 12
  • Baking Temp (degrees F): 350
  • Views: 8578
  • Comments: 20

Variations: Chocolate Coconut Mini Cakes with Chocolate Ganache Dessert Sauce; Lime Coconut Mini Cakes with Boysenberry Compote; Vanilla Coconut Mini Cakes with Roasted Balsamic Strawberry Sauce 

These little cakes are light as a cloud and the tang from the Meyer lemons and raspberries reminds me of a Summer's day. See the flecks of vanilla bean in the filling? YUM! They are perfection!
For the photo, I cut the cake into three layers, took a whisk to the Meyer lemon cream, to fluff it up again, and used Raspberry Puree to decorate the cake with.
I turned the cupcake upside down and layered it with the Meyer lemon cream and garnished it with the raspberry sauce and a fresh raspberry.
I think it looks so elegant.

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