Spring has sprung!
These mini lemon-coconut cakes are perfect for spring. They're light and sunny, with cheerful lemon cake and coconut frosting.
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These personal cakes are mini-sized, which makes them perfect for Easter parties. Achieving the small cake shape without a special pan is simple. Just cool the cake layers, then use a circle cookie cutter to create several tiny cakes.
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I used these Ghiradelli Milk Chocolate Caramel Bunnies to top each cake. I also love the sweet pastel color of these Wilton Spring Sprinkles!
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Warning...you might be tempted to eat all of the cakes yourself!
I hope you enjoyed this recipe! What's your favorite type of cake? Let me know in the comments below. Ciao, Zoe.
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