Recipe

Christmas tree cakes

Oct 31, 2010 1:00pm
  • 45 mins cooking
  • Makes 12 Item
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Ingredients

Christmas tree cakes
  • 1 stick butter, softened
  • 1 teaspoon coconut extract
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup dried tropical fruit salad, finely chopped
  • 1/2 cup macadamia nuts, chopped coarsely
  • 2/3 cup all-purpose flour
  • 1/3 cup self-rising flour
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup milk
  • 2 egg whites
  • 1 teaspoon coconut extract
  • 1 1/2 cup powdered sugar
  • 1 cup unsweetened shredded coconut
  • 10 star fruit, approximately green edible glitter

Method

Christmas tree cakes
  • 1
    Preheat oven to 160°C (140°C fan forced). Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
  • 2
    Beat butter, vanilla, sugar and eggs in small bowl with electric mixer until light and fluffy.
  • 3
    Stir in dried fruit and nuts, then sifted flours, coconut and milk. Divide mixture among baking cups, smooth surface.
  • 4
    Bake large cakes about 45 minutes, small cakes about 35 minutes. Turn cakes onto wire racks to cool.
  • 5
    Make coconut frosting, beat egg whites and coconut extract in small bowl with electric mixer until foamy. Beat in sifted powdered sugar in about four batches, stir in coconut. Top cakes with frosting.
  • 6
    Cut star fruit into ¼-inch slices. Use picture as a reference, arrange slices to make Christmas tree shapes of varying heights and sizes depending on size of cakes used. Use toothpicks or trimmed bamboo skewers to hold star fruit in position. Sprinkle with glitter.

Notes

Coconut frosting Put a tropical twist on Christmas with these pretty little cakes.

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