1 cup self raising flour
1/2 cup dessicated coconut
1/2 cup caster sugar
160 ml can coconut milk
3 tsp finely grated lemon zest
125 gm butter, melted and cooled
2 cups icing sugar
30 gm soft butter
1 1/2 tblsp boiling water
1/3 cup shredded coconut
1. Preheat oven to 170/150 fan forced and line 12 medium muffin tins with paper cases.
Sift flour into a large mixing bowl. Stir in coconut and sugar and make a well in the centre.
2. Use a fork to whisk eggs, coconut milk and lemon zest in a jug. Add to the dry ingredients,
along with the butter. Fold together until just combined but do not mix or beat. Spoon into
prepared cases. Bake for 20 minutes, or until springy to a light touch. Leave in the tin for
5 minutes then lift out onto a wire rack to cool.
3. To make the icing, sift icing sugar inot a bowl and add butter. Pour boiling water onto the butter to melt and stir until smooth. Spread over each cupcake, sprinkle with shredded coconut and leave to set.
How quick, simple and delicious these cupcakes are!!!