Mini Coconut Cake

Name: Mini Coconut Cake
Ingredients: 1 1/2 cups granulated sugar; 1 cup butter; 1/3 cup milk; 4 eggs; 2 cups self rising flour; 1 cup sugar; 1 cup water; 3 tablespoons liquer; 1/2 cup butter softened; 300 grams sour cream; 1 teaspoon coconut extract; 1/2 cup granulated sugar; 1/2 cup powdered sugar; shredded coconut for garnish

14 ingredients

7 steps

Ingredients

1 1/2 cups granulated sugar
1 cup butter
1/3 cup milk
4 eggs
2 cups self rising flour
1 cup sugar
1 cup water
3 tablespoons liquer
1/2 cup butter softened
300 grams sour cream
1 teaspoon coconut extract
1/2 cup granulated sugar
1/2 cup powdered sugar
shredded coconut for garnish

Directions

1

-Preheat oven to 160C. Lightly grease a mini cheesecake pan with non stick cooking spray and set aside.
2

-In large stand mixer whip butter and sugar together until fluffy. Stir in milk and eggs 1 at a time until combined.
3

Slowly stir in flour until all ingredients are added to the bowl.
4

Scoop batter into prepared pan and bake 25-30 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely before removing from pan.
5

-For the cream: whip butter, granulated sugar and coconut extract together in a large bowl.
6

In another bowl whip the sour cream and powdered sugar until fluffy. Pour in the butter mixture and mix well.
7

-To assemble: slice cakes evenly lengthwise, spread the frosting in between cakes. Place top part of the cake on upside down to create a flat top. Drizzle with syrup ( not much ) and Spread cream all over cake evenly and coat with shredded coconut. Repeat for remaining cakes and refrigerate .