20gdark chocolateflaked (I used Seed and Bean lemon and cardamom chocolate.
Instructions
Warm the creamed coconut and coconut oil to soften them, but don't let them melt - I placed mine in a bowl over the heater.
Cream them together with the sugar and the zest from one of the lemons.
Beat in the eggs, one at a time.
Sift in the dry ingredients, then fold in together with the coconut and the juice from both lemons.
Spoon into 12 muffin cases.
Bake at 180℃ (350℉, Gas 4) for 17 minutes, then turn out onto a wire rack to cool.
Whip the cream to soft peaks, then fold in the lemon curd.
When the cakes have cooled, make a slash down the centre and spoon in some of the lemon cream.
Top with a sprinkling of flaked chocolate and a little desiccated coconut.
Notes
To keep these cakes dairy-free, swap the lemon curd cream topping for coconut cream.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.