Coconut-Lemon Minis

Name: Coconut-Lemon Minis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 296 milliliters cake flour; 59 milliliters canola oil; 0 teaspoons coconut extract; 237 milliliters toasted coconut flakes, for garnish; 2 batches Lemon-Cream Cheese Frosting; 1 large egg; 1 large egg white; 118 milliliters all-purpose flour; 1 teaspoon finely grated fresh lemon zest; 237 milliliters low-fat buttermilk; 0 teaspoons salt; 237 milliliters sugar; 177 milliliters flaked sweetened coconut; 2 Tbsps unsalted butter, melted

You can never have too many hor d'oeuvre recipes, so give Coconut-Lemon Minis a try. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 110 calories. This recipe serves 30. Head to the store and pick up egg, lemon zest, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Place 38 miniature muffin cup liners in miniature muffin tin.

Equipment you will use

Muffin Tray

Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.

Ingredients you will need

Baking Soda

Lemon Zest

Coconut

Sugar

Salt

Equipment you will use

Bowl

Whisk butter and oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Whisk

Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined.

Ingredients you will need

Coconut Extract

Buttermilk

Equipment you will use

Whisk

Add dry ingredients to wet.

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.

Equipment you will use

Wire Rack