Tropical Citrus Cream Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- Ingredients
- 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
- To decorate
- 1 cup double cream
- 2 Tbsps powdered sugar
- 2 Tbsps sweetened Shredded coconut
- 1 Orange (zest finely pared)
Product recommendation
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.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Pour the orange juice over the coconut and leave to soak for 10 minutes.
3.
Combine the flour, sugar, butter, eggs and coconut mixture in a bowl and whisk together for 2 minutes or until smooth.
4.
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.
5.
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.
6.
Sprinkle each cake with shredded coconut and orange zest.
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