Coconut-Lemon Minis

• 1 1/4 cups cake flour
• 1/2 cup all-purpose flour
• 1 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup flaked sweetened coconut
• 1 teaspoon finely grated fresh lemon zest
• 2 tablespoons unsalted butter, melted
• 1/4 cup canola oil
• 1 cup low-fat buttermilk
• 1 large egg
• 1 large egg white
• 1/4 teaspoon coconut extract
• 1 cup toasted coconut flakes, for garnish

1. Preheat oven to 350u0b0. Place 38 miniature muffin cup liners in miniature muffin tin.
2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.
3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.
4. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.
5. Frost cakes, and garnish with toasted coconut.

cake flour, allpurpose, sugar, baking soda, salt, coconut, lemon zest, unsalted butter, canola oil, lowfat buttermilk, egg, egg white, coconut, coconut flakes

Taken from www.myrecipes.com/recipe/coconut-lemon-minis (may not work)