Mini Coconut Cake

Ingredients

For the Cakes:

1 1/2 cups granulated sugar

1 cup butter

1/3 cup milk

4 eggs

2 cups self rising flour

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For the Syrup

1 cup sugar

1 cup water

3 tbsp Liquer

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For the cream

1/2 cup butter, softened

300g sour cream

1 tsp coconut extract

1/2 cup granulated sugar

1/2 cup powdered sugar

shredded coconut for garnish

Preparation

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

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

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

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.

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

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

-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 .