Mini Coconut Cake

• 1 1/2 cups granulated sugar
• 1 cup butter
• 1/3 cup milk
• 4 eggs
• 2 cups self rising flour
• 1 cup sugar
• 1 cup water
• 3 tablespoons liquer
• 1/2 cup butter softened
• 300 grams sour cream
• 1 teaspoon coconut extract
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• shredded coconut for garnish

1. -Preheat oven to 160C. Lightly grease a mini cheesecake pan with non stick cooking spray and set aside.
2. -In large stand mixer whip butter and sugar together until fluffy. Stir in milk and eggs 1 at a time until combined.
3. Slowly stir in flour until all ingredients are added to the bowl.
4. Scoop batter into prepared pan and bake 25-30 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely before removing from pan.
5. -For the cream: whip butter, granulated sugar and coconut extract together in a large bowl.
6. In another bowl whip the sour cream and powdered sugar until fluffy. Pour in the butter mixture and mix well.
7. -To assemble: slice cakes evenly lengthwise, spread the frosting in between cakes. Place top part of the cake on upside down to create a flat top. Drizzle with syrup ( not much ) and Spread cream all over cake evenly and coat with shredded coconut. Repeat for remaining cakes and refrigerate .

sugar, butter, milk, eggs, flour, sugar, water, liquer, butter, sour cream, coconut, granulated sugar, powdered sugar, coconut

Taken from www.yummly.com/recipe/Mini-Coconut-Cake-1663385 (may not work)