Coconut Citrus Tea Cakes

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Makes 16 mini bundt cakes
1 cup ground almonds
1/2 cup ground unsweetened coconut flakes
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 cup melted coconut oil
1/2 cup honey or agave
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup greek yogurt (plain, vanilla or honey)
2 large eggs, separated
1 orange, zest and juice
1 large lime, zest only
1 large lemon, zest only
1 cup powdered sugar
1/2 orange, juiced
1. in mixing bowl, add ground almonds, coconut, flour and soda.  Mix well.  
2. In another bowl, mix coconut oil, honey, vanilla, almond extract, greek yogurt, and egg yolks (not whites, put those in another bowl).  Mix well and set aside.
3. Beat the separated egg whites until stiff peaks form.
4. Combine coconut oil/yogurt mixture with dry ingredients and mix until well blended.
5. Add citrus juice and zests, then add about 1/4 cup of the beaten egg whites and fold until incorporated.
6. Add the rest of the egg whites and slowly fold into the mixture, being careful not to deflate the air in the egg whites.
7. When egg whites are incorporated, fill a gallon ziplock bag with the mixture.  Cut tip off the bag.
8. Grease a mini bundt pan with coconut oil.  Fill pan just under halfway full. (Batter should make about 16 cakes so keep in mind how much should be left in the bowl after the first batch is filled).
9. Bake in a preheated 350 degree oven for about 18 minutes for a mini bundt pan, or until a toothpick inserted comes out clean.  
10. In small bowl, add powdered sugar and the juice from 1/2 an orange.  Whisk together until glaze forms.  It should be thin enough to drizzle, but thick enough to be able to dry onto the cakes.
11. Dunk each cake into the glaze, then quickly lift back upright and set back down so the glaze drizzles down the sides of the cake.
12. Wait until glaze dries, then serve with tea or coffee!

kerry guice

Member since Feb 2010

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