Individual Lemon-Coconut Cakes
We adapted this recipe from Mamma Agata's Hidden Treasure Cooking School, on Italy's Amalfi Coast, and her cookbook, Simple and Genuine.
- Total Time:
- Yield: Makes 12
Photography: John Kernick
Source: Martha Stewart Living, March 2016
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 1/3 cups Italian-style "00" flour (available at kingarthurflour.com), plus more for pan
- 1 1/2 teaspoons baking powder
- Pinch of coarse salt
- 3/4 cup plus 2 tablespoons granulated sugar
- Zest and juice of 1 large lemon, plus 1/4 cup fresh juice (from 1 to 2 more lemons)
- 2 large eggs, room temperature
- 1/4 cup coconut cream (from a 5-ounce can)
- 2 cups confectioners' sugar
- Sweetened whipped cream, for serving
- 1/2 cup sweetened shredded coconut, toasted, for serving
Preheat oven to 325 degrees. Butter a 12-cup muffin tin; dust with flour, tapping out excess. Sift together flour, baking powder, and salt in a bowl.
With a mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and fluffy, 2 minutes. Add 3/4 cup granulated sugar and lemon zest; beat until light and fluffy, 5 minutes. Add eggs, one at a time, beating well and scraping down sides after each addition. Reduce speed to low; add flour mixture in 2 batches, alternating with coconut cream, beating until just combined.
Divide batter evenly among cups (a scant 1/4 cup each); tap on counter and smooth tops with an offset spatula. Bake, rotating halfway through, until cakes are golden brown and a tester inserted in middles comes out clean, 20 to 25 minutes.
Meanwhile, combine 1/4 cup lemon juice, remaining 2 tablespoons granulated sugar, and 1/4 cup water in a small bowl. Stir until sugar is dissolved.
Transfer cakes in pan to a wire rack; let cool 30 minutes. Loosen edges with offset spatula; turn cakes out onto rack. Let cool completely. As they cool, gradually brush lemon syrup over cakes, letting it be absorbed before brushing more.
Whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth and pourable. (If consistency is too thick, gradually add remaining 1 tablespoon lemon juice.)
Dip bottoms of cakes in glaze. Return to rack until set, about 10 minutes.
Top cake with whipped cream; garnish with coconut just before serving.