Baking

Christmas tree cakes

Christmas tree cakes
12 Item
45M

Ingredients

Method

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.

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

Note

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