Baby Lemon and Coconut Drizzle Cakes

Ingredients:
4.5 oz butter, at room temperature
1/2 cup caster sugar
3 tsp finely grated lemon rind
2 eggs
1/2 cup plain flour
1/4 cup self-raising flour
1/4 cup desiccated coconut
1 tbs coconut milk powder
1 tbs lemon juice
Candied lemon slices, to decorate
Lemon icing
1 cup icing sugar mixture
1 tbs lemon juice
Directions:
Preheat oven to 350 F.
six 1/2 cup capacity mini loaf pans and place on an oven tray.
Use an electric mixer to beat butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating after each addition until just combined. Stir in the flours, coconut, coconut powder and lemon juice until just combined. Spoon among prepared pans and use a palette knife to smooth the surface.
Bake in preheated oven for 20 minutes or until a skewer inserted into cakes comes out clean. Turn on to a wire rack to cool.
To make the icing: sift icing sugar into a small bowl. Gradually add lemon juice until a smooth paste forms. Spread icing over the top of each cake. Set aside until firm.
Top cakes with candied lemon to serve.