Wild Lime , Almond and Coconut Macaroon Cakes

These delightful little cakes are just perfect with a cup of coffee or tea. The Wild Lime Superfruit provides a lovely zesty balance to the sweetness of the cake and the coconut meringue on top is an extra treat. Guaranteed a crowd pleaser!
140g unsalted butter
70 g ground almonds
70g shredded coconut
140g castor sugar
2eggs yolk separated
2 egg whites
Pinch salt
1/4 cup castor sugar
2/3 cup of shredded coconut
Using a paddle attachment , beat the butter and the castor sugar until creamy. 
Add the egg yolks and mix through thoroughly
Add the dry ingredients until well mixed.
Now add the Wild Lime Superfruit Powder.
Using a separate bowl and a whisk attachment beat the two egg whites until firm. Fold this through the rest of the mix.
Place spoonful's of the cake mix into a prepared muffin, cupcake or friend tray smoothing until level.
Now whisk the other two egg whites with a pinch of salt. Once firm, slowly add the castor sugar until egg whites are stiff and glossy. Fold through shredded coconut until all mixed.
Spoon the coconut meringue on top of each cake and bake on the Middle shelf for approx 40 minutes until a skewer comes out clean.
copyright Juleigh Robins

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