Coconut-Lemon Minis

Ingredients

• 1 1/4 cups cake flour
• 1/2 cup all-purpose flour
• 1 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup flaked sweetened coconut
• 1 teaspoon finely grated fresh lemon zest
• 2 tablespoons unsalted butter, melted
• 1/4 cup canola oil
• 1 cup low-fat buttermilk
• 1 large egg
• 1 large egg white
• 1/4 teaspoon coconut extract
• 2 batches Lemon-Cream Cheese Frosting
• 1 cup toasted coconut flakes, for garnish

Preparation

1. 1. Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.
2. 2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.
3. 3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.
4. 4. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.
5. 5. Frost cakes, and garnish with toasted coconut.