Mini Mango Cakes

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Butter and flour muffin cups, 16 2 3/4-inches.
3. 3
   Mix together flour, baking soda, salt and ginger.
4. 4
   In a separate bowl, beat butter on high for 2 minutes.
5. 5
   Add sugar to butter gradually, beating a total of 2 minutes longer.
6. 6
   Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
7. 7
   Add sour cream mixture to butter and sugar, beat 1 minute.
8. 8
   Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
9. 9
   Scrape down bowl.
10. 10
    Add flour just until all flour is absorbed.
11. 11
    Gently, mix in diced mango.
12. 12
    Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
13. 13
    Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
14. 14
    While waiting for cakes to cool prepare whipped cream.
15. 15
    In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
16. 16
    Beat on high until cream thickens.
17. 17
    Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.