Name: Lemon coconut cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 150.00 gm self-raising flour; 42.50 gm Brand desiccated coconut; 107.50 gm caster sugar; 2 eggs; 160 ml can coconut milk; 3 tsp lemon, finely grated zest; 125g butter, melted and cooled; 300.00 gm icing sugar mixture; 30g soft butter; 30.00 gm boiling water; 18.15 gm moist coconut flakes

Lemon coconut cupcakes

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Elevate your day with delicious lemon coconut cupcakes.

Ingredients:

150.00 gm self-raising flour
42.50 gm Brand desiccated coconut
107.50 gm caster sugar
160 ml can coconut milk
3 tsp lemon, finely grated zest
125g butter, melted and cooled
300.00 gm icing sugar mixture
30g soft butter
30.00 gm boiling water
18.15 gm moist coconut flakes

Instructions:

Preheat your oven to 170C (150C fan) and line 12 medium muffin tins with paper cases. In a large mixing bowl, combine flour, coconut, and sugar, then create a well in the center.
Whisk eggs, coconut milk, and lemon zest in a jug using a fork. Combine with dry ingredients and butter, folding until just mixed without overmixing. Spoon the batter into prepared cases and bake for 20 minutes or until lightly springy. Let cool in the tin for 5 minutes before transferring to a wire rack.
For the icing, sift icing sugar into a bowl and mix in butter. Pour boiling water over the butter to melt it, then stir until smooth. Spread this delicious icing over each cake, top with coconut flakes, and allow it to set.

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