Individual Lemon Coconut Cakes
Ingredients
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 1/3 cups Italian-style "00" flour (available at kingarthurflour.com), plus more for pan
- 1 1/2 teaspoons baking powder
- Pinch of coarse salt
- 3/4 cup plus 2 tablespoons granulated sugar
- Zest and juice of 1 large lemon, plus 1/4 cup fresh juice (from 1 to 2 more lemons)
- 2 large eggs, room temperature
- 1/4 cup coconut cream (from a 5-ounce can)
- 2 cups confectioners' sugar
- Sweetened whipped cream, for serving
- 1/2 cup sweetened shredded coconut, toasted, for serving
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