Lemon and Coconut Cupcakes

Ingredients:

For the cupcake:

1. 1 cup self-raising flour

2. 1/2 cup desiccated coconut

3. 1/2 cup caster sugar (as a supplement, you can use granulated sugar however, try to follow the recipe as much as follow)

4. 2 eggs

5. 160mL coconut milk

6. 3 tsps lemon zest

7. 125g butter (melted)

For the coconut icing:

1. 2 cups icing sugar mixture

2. 30g butter (softened)

3. 1 1/2 tbsp boiling water

4. 1/3 cup moist coconut flakes

Method:

1. Preheat the oven to 170°C ( or 150°C fan) and line 12 muffin tins with cupcake cases.

2. Place flour into a large mixing bowl.

3. Stir in coconut and sugar. Make a well in the centre.

4. Use a fork to whisk the eggs, coconut milk and lemon zest in a jug. Add this mixture into the bowl, along with the butter. Fold together until just combined, but don't mix or beat.

5. Spoon it into the prepared cases. Bake for 20 mins or until springy to a light touch. Leave the cupcakes in a tin for 5 minutes, before placing onto a wire cooling rack to cool.