Lemon Poppy Seed Coconut Finger Cakes

Posted by Connie Veilleux on Apr 11, 2014 in Breads, Breakfast, Brunch Foods, Cakes, Desserts, Easter | 2 comments

This recipe creates little “cakes” that are really more of a cross between a scone and a muffin. They’re tender and light in texture, with a very mild sweetness to them. I love how the almond, coconut, and oat flours create a “whole grain” mouthfeel. And the coconut and lemon together … well, … it’s fabulous!