Katie QuinnComment

Quindins de Yaya ~ Coconut + Orange Blossom Water Cakes with Orange Blossom Cream Cheese Frosting

Katie QuinnComment
Quindins de Yaya ~ Coconut + Orange Blossom Water Cakes with Orange Blossom Cream Cheese Frosting
WKA_Coconut-and-Orange-Blossom-Water-Cakes_P1.jpg

I found this recipe on www.alleasyrecipes.com and adapted it to include a cream cheese frosting. These are great little cakes paired with a cup of tea for an afternoon snack. Very light with a nutty texture from the flaked coconut. I substituted the ground cinnamon for mixed spice and I also didn't cook my cakes with a Bain Marie, rather just baked them the plain ol' cupcake way.

Makes 12

INGREDIENTS /

50g butter, softened
1 cup caster sugar
1 tsp orange blossom water
1 tsp ground cloves
1 tsp mixed spice
8 egg yolks
2 egg whites
1 cup all-purpose flour
1 cup grated coconut
3 tbsp melted butter
175g cream cheese
4 cups icing sugar, sifted
1 tbsp milk
1 tsp orange blossom water
1 tsp coconut essence
1 cup extra grated coconut for topping

METHOD /

Pre-heat oven to 180C/350F

Line a 12 hole cup cake tray with cup cake papers.

Add butter, sugar, orange flower water, cloves and mixed spice into the bowl of a stand mixer and beat until smooth. Add the eggs yolks one at a time followed by the egg whites.

Sift in the flour and add the grated coconut followed by the melted butter.

Stir all together thoroughly then add the mixture evenly into the pre-lined tins. Bake in the oven for 30-35 mins or until golden brown and cooked through when tested with a skewer. Allow to cook completely on a wire cooling rack.

To make the frosting, add the cream cheese to the bowl of a stand mixer, fitted with the paddle attachment and beat until smooth over medium speed.

Turn the speed down to low and add the sifted icing sugar tablespoon by tablespoon until thoroughly combined with the cream cheese. At this stage add the milk, orange blossom water and coconut essence and stir in gently. To decorate the cakes, apply a layer of icing to each cake and smooth over using a small palette knife when dip each cake into the grated coconut.