Ingredients
- 125g butter, softened
- 1 cup (200g) caster sugar
- 2 teaspoons finely grated lime rind
- 3 eggs
- 1/2 cup (45g) desiccated coconut
- 1/2 cup (75g) plain flour
- 1/4 cup (40g) self-raising flour
- 1/3 cup (90g) natural yoghurt
- Shredded coconut, to decorate
- 100g butter, softened
- 500g icing sugar mixture
- 1/4 cup (125ml) coconut milk
- 1 tablespoon lime juice
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.
