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Mini Lemon Coconut Cakes
Ingredients
  • 250g unsalted butter, at room temperature
  • 430g (2 cups) caster sugar
  • 4 eggs
  • 300ml ctn sour cream
  • 1 lemon, rind finely grated, juiced
  • 300g (2 cups) plain flour
  • 150g (1 cup) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 125ml (½ cup) coconut milk
  • 400ml double cream
  • 215g (⅔ cup) Barker’s Lemon Curd
  • 1 passionfruit, halved
  • 330g pkt Queen Royal Icing
  • Yellow food colouring, to tint
  • Fresh flowers, to decorate
Steps
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