Baby Bundt Cakes with Lemon & Coconut
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Cooking tools:
- Baby bundt pan
- Madeleine mold
- Ice cream scoop
- Pastry brush
- Cooling rack
- Oven
- Freezer
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 16 tablespoons unsalted butter
- 2 3/4 cups confectioners sugar
- 3 large egg whites
- 1 teaspoon vanilla
- 4 ounces coconut cream (not coconut milk)
- 3 ounces blanched almonds, ground into a coarse powder
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons freshly squeezed lemon juice & zest separated
- 1 tablespoon water
- coconut chocolate garnish, optional
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