Lime and coconut cakes

Method

• 1
  Preheat oven to 180°C. Line fifteen 1/3-cup (80ml) muffin pans with paper cases.
• 2
  Use 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.
• 3
  Spoon 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.
• 4
  To 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.
• 5
  Use a round-bladed knife or pallet knife to spread icing over each cake. Sprinkle with coconut to serve.