Cranberry, Macadamia Nut & Coconut Mini Cakes
Serves: 12
 
Ingredients
  • 1⁄2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1⁄2 teaspoon vanilla extract
  • 1⁄8 teaspoon coconut extract
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 cup unsweetened shredded coconut
  • 1⁄4 cup toasted and finely chopped macadamia nuts
  • 1 1⁄2 teaspoons baking powder
  • 1⁄4 teaspoon fine sea salt
  • 1⁄2 cup full-fat coconut milk
  • Cranberry-Orange Compote (recipe follows)
  • Cranberry Glaze (recipe follows)
  • Garnish: Sugared Cranberries (recipe follows) and fresh mint leaves
Instructions
  1. Preheat oven to 350°. Spray a 14 1⁄2x9 1⁄2-inch rimmed baking sheet with baking spray with flour. Line bottom of baking sheet with parchment paper. Spray parchment paper with baking spray with flour.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, coconut, nuts, baking powder, and salt. With mixer at low speed, gradually add to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating after each addition just until combined. Pour batter into prepared baking sheet. Using an offset spatula, smooth top of batter.
  4. Bake until a wooden pick inserted in the center comes out clean, 15 to 18 minutes. Let cool completely in baking sheet.
  5. Using a 1 3⁄4-inch round cutter, cut 24 rounds from cake, discarding scraps. Spoon Cranberry-Orange Compote onto 12 cake rounds. Top each with remaining cake rounds to make 12 (2-layer) stacks.
  6. Place Cranberry Glaze in a piping bag and cut a 1⁄4-inch opening. Pipe glaze onto tops of cake stacks in an even circle, neatly covering tops without running over. (Use a toothpick to guide icing toward edges of cake, if necessary.)
  7. Garnish each cake stack with a Sugared Cranberry and a mint leaf, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cranberry-macadamia-nut-coconut-mini-cakes/