Lemon Coconut Mini Tea Cakes – Sunday Girl Eats

Ingredients
1/2 cup butter, softened
1/4 cup honey
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 egg white
1 1/3 cups almond flour
1/2 cup all-purpose flour

1/2 teaspoon salt
1 tsp baking powder
Juice of 1/2 lemon
Zest of 2 lemons
1/2 cup unsweetened shredded coconut
Confectioner’s sugar for dusting

Preheat oven to 350 F. Lightly grease a mini-muffin pan. Mix butter, honey and sugar until fluffy. Add vanilla then eggs and egg white, mixing after each addition. In a separate bowl, combine almond flour, all-purpose flour, salt and baking powder. Add to wet mixture in increments and mix well. Stir in lemon juice, lemon zest and unsweetened shredded coconut. Scoop batter into prepared muffin tin. Bake for 15 minutes until golden brown around the edges and firm to touch in the middle. Remove the cakes from the oven and cool for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining batter. Dust the cooled cakes with confectioner’s sugar and serve with your favorite tea.
Enjoy!
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