Coconut orange mini cakes

These coconut orange mini cakes may be ‘mini’ but they have the taste of a cake giant. Fluffy yet dense sponge chock-full of dessicated coconut. Silky and rich ultra orange-y buttercream. Smooth orange curd with just the right amount of tartness. Textures galore. These mini cakes have the ability to transport you to an exotic island where you can enjoy the feeling of sand between you toes and the heat of the sun on your skin, all in a single bite.

Author: Kat | The Loopy Whisk
Serves: 4 mini cakes

Ingredients:

For sponge:

150 g unsalted butter, softened
200 g caster sugar, divided
1 tsp vanilla extract
6 eggs (egg yolks and egg whites separate)
1 tsp lemon juice
240 g plain flour
pinch of salt
¾ tsp baking powder
¾ tsp bicarbonate of soda
50 g dessicated coconut
6 – 7 tbsp milk

For orange curd:

juice of 2 large oranges
juice of ½ lemon
75 g caster sugar
50 g unsalted butter
1 egg + 4 egg yolks
2½ tbsp cornflour (Note 1)
2½ tbsp warm water

For buttercream:

350 g unsalted butter, softened
350 g icing sugar, sifted
2 – 8 tbsp milk (Note 2)
⅔ of prepared orange curd (see above)
3 tbsp orange juice

For decoration:

dessicated coconut (about 75 – 100 g)
chocolate (melt about 50 g of ~75% chocolate with 2 g unsalted butter, leave to cool to room temperature)
orange zest

Read more at theloopywhisk.com

 

fancy

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