Tropical Citrus Cream Cakes
- 1 Orange (juiced)
- ⅛ cup Shredded coconut
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
Suggested variation; replace the orange juice with lime juice and decorate the cakes with finely pared lime zest as well as the orange for a colourful combination.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Pour the orange juice over the coconut and leave to soak for 10 minutes.
Combine the flour, sugar, butter, eggs and coconut mixture in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
To make the topping, whisk the cream with the icing sugar until it forms soft peaks. Spoon the whipped cream into a piping bag fitted with a large star nozzle and pipe a swirl on top of each cake.
Sprinkle each cake with shredded coconut and orange zest.