Better Homes and Gardens Australia — December 2017

Add a

touch of winter

wonderland to

your Christmas

table with rock

salt and a

generous dusting

of icing sugar

mixture

CHRISTMAS TREATS

COCONUT SNOWFLAKE

CAKES WITH LIME ICING

Preparation time 10 mins

Cooking time 25 mins

Makes 6

Cooking oil spray, to grease

4 free-range egg whites

1 cup icing sugar mixture

½ cup almond meal

½ cup desiccated coconut

½ cup plain flour

½ tsp baking powder

90g unsalted butter, melted

Lime icing

1 cup CSR soft icing sugar

mixture, plus extra to dust

2 Tbsp lime juice

STEP 1 Preheat oven to 160ºC fan-

forced (180ºC conventional). Grease a

6-hole festive cakelet pan with cooking

oil spray and put onto an oven tray.

STEP 2 Put egg whites in a large bowl

and beat using electric hand beaters

for 1 minute or until soft peaks form.

STEP 3 Sift in icing sugar, beat

on low speed until combined.

STEP 4 Stir in almond meal

and coconut. Sift in flour and

baking powder, then stir.

STEP 5 Pour in butter and

stir until combined.

STEP 6 Spoon mixture into holes and

smooth surface. Bake for 25 minutes

or until lightly golden around edges.

Set aside in pan to cool completely.

STEP 7 To make lime icing, combine

ingredients in a small bowl until

smooth. Drizzle cakes with icing and

dust with extra icing sugar. Serve.

MINI COCONUT CAKES

To make mini coconut cakes, follow

Steps 1–5 of Coconut snowflake

cakes, greasing 9 holes of a 12-hole

(^1) /3-cup capacity muffin tray. Spoon
¼ cup mixture into each hole. Bake
for 15 mins or until cooked when
tested with a skewer. Set aside in
tin for 10 minutes. Turn out onto a
wire rack to cool. Drizzle with lime
icing, scatter with toasted coconut
flakes, lime zest and icing sugar.
STEP 3 STEP 4 STEP 5
STEPS
Mini coconut cakes
Turn these cakes into a truly
decadent dessert by splitting
in half and filling with cream.