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Mini lemon and coconut cakes


Makes: 8
timePrep time: 20 mins
timeTotal time:
Mini lemon and coconut cakes
Recipe photograph by Tara Fisher

Mini lemon and coconut cakes


Makes: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
616Kcal
Fat
26gr
Saturates
20gr
Carbs
66gr
Sugars
48gr
Fibre
3gr
Protein
8gr
Salt
0.5gr

Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes
Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes

Ingredients

  • 200g self-raising flour
  • 150g icing sugar
  • 1 tsp baking powder
  • 125g ground almonds
  • 75g desiccated coconut
  • 5 medium egg whites
  • zest of 2 lemons
  • 200g unsalted butter, melted, plus extra for greasing
For the crystallised lemon zest
  • 1 lemon
  • 75g caster sugar
  • 1 tbsp granulated sugar
For the glaze:
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar
For the icing
  • 100g icing sugar, sifted
  • 1 tbsp lemon juice

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Place 8 mini loaf cases on a baking tray.
  2. Sift the flour, icing sugar and baking powder into a large bowl. Stir in the ground almonds and coconut.
  3. In a separate clean bowl, whisk the egg whites to soft peaks. Fold the zest, melted butter and egg whites into the dry ingredients.
    Tip
    No mini loaf cases? Use the mixture to fill 12 holes of a muffin tin instead.
  4. Spoon into the 8 cases and bake for 25-30 minutes until golden.
  5. For the crystallised lemon zest, use a peeler to pare the zest off the lemon and slice into thin strands. Cook in boiling water for 10 minutes; drain. In a pan, dissolve the caster sugar in 100ml water and simmer for 5 minutes until syrupy. Add the strands and simmer for 15 minutes, then drain and transfer to baking paper. Toss with the granulated sugar and leave to dry.
  6. For the glaze, mix the lemon juice and sugar. Leave the cakes to cool in the cases for 3-4 minutes, then turn out onto a wire rack and brush over the glaze. Leave to cool completely.
  7. For the icing, mix the icing sugar and lemon juice to a thick paste (add a little water if needed). Drizzle over the cooled cakes and top with the zest. Leave to set before serving.
Chef quote
These dainty little lemon and coconut loaves are one of my twists on the classic lemon drizzle. You will find the mini loaf cases I've used with all the other ingredients in the baking aisle in store.

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