Little Coconut Cakes with Yogurt Icing
Sweet little coconut cakes with a tangy yogurt icing.
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 125g butter, softened
- 3/4 cup sugar
- 3/4 cup natural yogurt
- 2 eggs, lightly beaten
- 1 1/4 cups SR flour, sifted
- 3/4 cup moist flake coconut (or desiccated)
- 1/2 cup icing sugar
- 1/2 tablespoon natural yogurt, extra
- 1/2 cup toasted coconut chips or shredded coconut, for garnish
Cream butter and sugar together until light and creamy. Fold in yogurt. Gradually mix in eggs alternately with flour until well combined and stir in coconut. Spoon into 12 buttered muffin pans and bake at 180°C for 15-20 minutes until golden brown. Allow to cool for 5 minutes before removing onto a wire cake rack to cool. Mix icing sugar with extra yogurt to make an icing. Spread each cake with 1 teaspoon icing and dip into or sprinkle with toasted coconut.
This recipe doubles really well, so make a double batch and freeze some!
The recipe can also make 24 mini muffin or patty cake size cakes.
You can also substitute ground almonds or hazelnuts for coconut.
Recipe Type: Baking