a recipe for coconut-flavored white cake. This is what I came up with because I had some coconut in my refrigerator that needed to be used. Add one or two teaspoons of coconut essence if you prefer a stronger coconut flavor. If you like a smoother-textured cupcake, try placing the coconut in a food processor or blender. I’ve never created a recipe before, so any advice would be greatly appreciated.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
Ingredients
- 3 tablespoons superfine sugar
- 1 lemon wedge
- 2 fluid ounces whiskey
- 1 fluid ounce orange liqueur
- ¾ fluid ounce freshly squeezed lemon juice
- ice
Instructions
- Place sugar in a shallow bowl. Run a lemon wedge around the rim of a cocktail glass; dip the rim into sugar.
- Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice. Cover and shake until the outside of the shaker has frosted, about 20 seconds. Strain into the prepared cocktail glass.
- Nutrition data for this recipe includes the full amount of sugar. The actual amount consumed will vary.