Lemon and Coconut Mini Cakes

It’s always nice to start Monday with a little treat.  It doesn’t have to be anything complicated, just quick and easy one. 

 Monday is the busiest day of a week in our house.  There are always errands to be run or things to be cared of. And because my husband J. works hard so I could stay at home and take care of my little bundle of joy, all household duties are on my shoulders.  But since I really enjoy organizing and sorting out, I am happy to do that.

And what can make our day smoother and more pleasant? A treat, of course! These small cakes are light yet rich sure will satisfy anyone’s sweet tooth.

These little indulgences are another reason to look forward to Mondays : )

Prep time : 15-20 min

Cooking  time : 18-20 min

(Makes 12 mini cakes)

Ingredients:

Melted butter for greasing

175 g all-purpose flour

2 tsp baking powder

¼ tsp salt

120 g unsalted butter, softened

180 g sugar

1 tsp vanilla essence

2 tbs grated lemon rind

2 eggs

60 ml lemon juice

150 ml coconut milk

Coconut flakes for sprinkling

Method:

 

Preheat oven to 180⁰C, grease 12 muffin tins and set aside.

In a large bowl sift together flour, baking powder and salt, set aside.

Beat butter, sugar, vanilla and lemon rind until creamy. Add eggs, one at a time, beating well after each addition.

Add in lemon juice and coconut milk then fold in flour mix.

Divide batter between 12 muffin tins and bake for 18-20 min or until a skewer inserted in the centre comes out clean. Leave to cool for 5 min before turning onto a wire rack to cool completely. 

Sprinkle with coconut flakes before serving.

What’s your busiest day?