Chocolate coconut easter cakes

Method

• 1
  Preheat oven to 180°C. Thoroughly spray cups and top of two 12-hole 30ml-capacity gem scone trays with canola oil spray.
• 2
  Beat butter and caster sugar together with electric beaters until thick and pale. Add vanilla, then beat in eggs, 1 at a time, beating well after each addition. Beat in the flour and milk until combined.
• 3
  Divide mixture among gem scone cups, leaving 2-3mm space at the top. Bake for 10 minutes or until a toothpick inserted in the centre comes out clean.
• 4
  Cool in the trays for a few minutes, then carefully run a knife around the edge of each cup to loosen the cakes. Remove from tray, then cool completely on a wire rack.
• 5
  Meanwhile, for the filling, beat butter with clean electric beaters until light and fluffy. Sift powdered milk with sugar, then gradually add to butter, a little at a time, beating very well after each addition. Add vanilla and 1 tablespoon water, then beat to combine. Chill for at least 30 minutes.
• 6
  Slice a small layer off the top of each cake to create a flat edge. Spread 1 cake with a layer of filling, then sandwich with another cake. Run a knife with a little filling around the join to ensure centre is smooth. Repeat to make 12 balls. Chill while you make the chocolate icing.
• 7
  Sift the icing sugar and cocoa into a bowl and stir in 1/3 cup (80ml) boiling water. Beat until smooth.
• 8
  Place half the coconut in a shallow bowl. Using a skewer, dip a cake into the icing and coat evenly all over. Allow the excess icing to drain, then roll in coconut. Repeat with the remaining cakes, adding more coconut to the bowl as needed. Chill for 1 hour or until icing is set, then serve.