
Ingredients
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125g butter, softened
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1 cup (200g) caster sugar
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2 teaspoons finely grated lime rind
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3 eggs
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1/2 cup (45g) desiccated coconut
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1/2 cup (75g) plain flour
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1/4 cup (40g) self-raising flour
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1/3 cup (90g) Greek-style yoghurt
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Shredded coconut, to decorate
Coconut frosting
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100g butter, softened
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500g icing sugar mixture
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1/4 cup (125ml) coconut milk
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1 tablespoon lime juice
Method
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1Preheat oven to 180°C. Line fifteen 1/3-cup (80ml) muffin pans with paper cases.
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2Use an electric mixer to beat the butter, sugar and lime rind until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the coconut, combined flours and yoghurt, in alternate batches, and stir until just combined.
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3Spoon mixture evenly among the lined pans and smooth the surface. Bake in oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.
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4To make coconut frosting, use an electric mixer to beat the butter until very pale. Gradually add icing sugar, beating well between each addition. Add coconut milk and lime juice; beat until well combined.
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5Use a round-bladed knife or pallet knife to spread icing over each cake. Sprinkle with coconut to serve.
Source: taste.com.au