Mini Coconut Cake
By: Alexia Papadopoulou
Published: Saturday, March 28, 2015 - 11:00am

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

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 .