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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Chocolate Coffee Cupcakes with Coconut Frosting

Okay! This is pretty much the same recipe I made the other day as far as the cupcake part goes,but this time I made the coconut frosting to go with it.

They were GOOD! I love coconut!

Chocolate Coffee Cupcakes with Coconut Frosting
Adapted from Steamy Kitchen
Makes 24 cupcakes

For the Cupcakes
  • 1 box Devil's Food cake mix (plus ingredients required on the package)
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
For the Frosting
  • 8oz cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 4 cups (or more) powdered sugar
For the Decor
  • 3/4 cup shredded coconut
  1. Preheat the oven to 350F. Line 2 muffin tins with paper liners.
  2. Place the cake mix in a large bowl with all ingredients required as per package instructions. Mix coffee granules with hot water until dissolved. Add to the bowl. Mix everything with a whisk just for a minute until smooth. You can use a mixer but I don't find it necessary to beat the mixture for the amount of time stated on the box. A minute by hand will do.
  3. Divide the mix among the 24 paper liners. It takes about an ice cream scoop for each one. Bake for 15 minutes or until a toothpick comes out clean. Set aside to cool.
  1. While the cupcakes are baking, spread the coconut in a thin layer on a baking sheet. Toast in the oven with the cupcakes for 2 minutes, stir, toast for another 2 minutes then stir again. Keep doing this until the coconut is toasted. Don't leave it or it will burn. Set aside to cool.
  1. In a bowl, place cream cheese, butter and extracts. Beat on medium for about 2 minutes or until creamy. Add the sugar 1/2 cup at a time on low speed until all the sugar is encorporated. If you want a stiffer frosting, add more sugar.
  2. Once the cupcakes are cool, spread or pipe the frosting onto the cupcakes. Sprinkle on some toasted coconut and you're done. Beautiful!
  • You'll want to store these in the fridge so the frosting doesn't get too warm.
  • You could also just refrigerate the frosting and leave the cupcakes in an airtight container if you have limited space in your fridge. Be sure to let the frosting sit out for a bit before attempting to use it. It'll be too firm if you try to use it straight from the fridge.


  1. Wow:) The cupcake looks a winner.Such a nice mosit cupcake with fantatsic decoration;)

  2. Yummmy! Your frosting looks very lush and dreamy.


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