lemon popover cakes with raspberry coconut filling

How To Make lemon popover cakes with raspberry coconut filling

• 1

  Preheat oven to 325 degrees F. Spray bottom and up sides of a 6 cup popover pan with baking spray. Set aside.
• 2

  In medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; set aside.
• 3

  In large bowl of electric mixer on medium speed, beat 1/2 cup plus 5 tablespoons butter until creamy, approximately 2 minutes. Add in 1 cup sugar, and beat until light and fluffy, approximately 5 minutes. Gradually add in beaten eggs, 2 teaspoons lemon extract, and 1 teaspoon lemon zest. Reduce speed to low, and slowly beat in flour mixture until incorporated. Spoon batter evenly into prepared popover pan. Bake for approximately 27 minutes. Cool
• 4

  Whip 1 cup heavy cream with 1 tablespoon powdered sugar, refrigerate to chill approximately 30 minutes.
• 5

  In small saucepan over low heat, add in 1 cup raspberries, 1/4 cup sugar, and 1 teaspoon fresh lemon juice, stirring together and mashing raspberries with back of wooden spoon; cook just until mixture turns to liquid. Place a strainer over a medium bowl, pour in mixture, and with wooden spoon, press liquid through, and discard seeds. Quickly whisk in 1 teaspoon unflavored gelatin, and let set 5-10 minutes.
• 6

  Fold raspberry mixture with 2 tablespoons coconut, into chilled whipped cream; refrigerate. Cut each popover cake in half,(horizontally through middle) and spoon chilled filling in middle of bottom half, and replace top half.
• 7

  Melt 3 1/2 ounces white chocolate over double boiler, stir in 1/4 cup heavy cream and 2 teaspoons coconut. Pour glaze over each cake. Garnish with fresh raspberry and mint.
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