These light fluffy delicate cakes will melt in your mouth in minutes and you would want to have more and more.
For 24 fairy cakes
170g butter, softened
170g caster sugar
1 lemon
3 large eggs
170g self-raising flour, sifted
55g desiccated coconut
175g icing sugar, sifted
Preheat the oven to 200C/180C. Arrange 24 paper fairy-cake cases.
Beat together the butter, caster sugar and finely grated zest of one lemon until the mixture is smooth and fluffy. Beat in the eggs, one at a time, adding a spoonful of sifted flour between each egg.
Then, mix the desiccated coconut into the remaining flour and fold the coconut flour into the egg mixture. Spoon the mixture into the paper cases and bake in the oven for 25 minutes or until the cakes are well risen and golden.
If the cakes bounce back if lightly pressed, then it is time to remove them from the oven.
Let it cool on a cooling rack. Then sift the icing sugar into a bowl, stir in a delicate coloured colouring along with 3 tbsp lemon juice, until you have a thick, smooth icing. Drop a teaspoonful of icing on to the centre of the first cake and rotate the cake slightly so that the icing spreads out evenly over the surface of the cake.
Repeat with the remaining cakes. And your perfect cake for the tea party is ready.
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