Mini Lemon-Coconut Cakes

Hello, my dears! I'm so glad I finally managed to sit down at the computer and put something together for you. Spring is getting closer, you can already smell it in the air, the flowers are starting to bloom, and the sun is inviting us out for walks. I can't wait to finally put the winter jackets away in the closet.

The sun and warmer days give me energy, and so does the thought of Easter and getting together with family. I'm already starting to think about what will be on our holiday table. And of course, about the sweets too.

Mini lemon-coconut cakes

I recently got a silicone mini cake mold, and I had to test it right away. I'm very happy with both the mold and the result. The little cakes were a huge hit with my daughters.

Besides little cakes, you can of course also make a full-size babka (a Polish bundt-style cake). For that, you need to double the amount of ingredients, extend the baking time to 50-55 minutes, and bake on the second rack from the bottom. The ingredients I'm giving you will make about 60 mini cakes. I baked 20 mini cakes and one mini babka.

Mini lemon-coconut cakes

Instructions – Mini Lemon-Coconut Cakes:

Preheat the oven to 180°C (350°F) (convection 160°C (320°F)).

Beat the butter, sugar, salt, lemon juice and lemon zest until fluffy. Then add the eggs one at a time, waiting until each egg is well combined with the batter before adding the next.

In a separate bowl, combine both kinds of flour (the all-purpose flour and the potato starch) with the baking powder and sift through a sieve. Then add the flour mixture and the milk to the butter mixture, alternating between them and beating constantly. Finish with a portion of the flour.

Grease the molds with butter (if needed), dust them with flour, and fill them with batter, not quite to the top. Place in the preheated oven and bake for about 15-20 minutes.

Take the mini cakes out of the oven, remove them from the molds, and let them cool. The full-size cake should rest in its pan for about 10 minutes.

Meanwhile, melt the chocolate in a double boiler. Dip the cooled mini cakes in the chocolate, and then in the shredded coconut. You can serve them as soon as the chocolate sets.

Enjoy!