COCONUT CUPCAKES

Ingredients

1¾ cup flour

1½ baking powder

½ tsp salt

¾ cup shredded sweet coconut

1 cup sugar

3 eggs

1 cup coconut milk

1 tsp vanilla essence

Coconut Glace Icing:

2 cups icing sugar

Few tbsp. coconut milk

Extra shredded coconut

Directions

1. Preheat oven to 375 degrees F. Line a muffin tin with cupcake liners.
2. Sift together the flour, salt and baking powder. Stir in the shredded coconut and set aside.
3. Cream together the butter and sugar. Add in the eggs one at a time, beating after each addition. Whisk in the coconut milk and essence. Add in the flour mixture and mix just until combined.
4. Spoon the batter into the liners, filling about 2/3 full. Bake in the preheated oven for 20 – 25 minutes or until the cakes are cooked through. Remove from the pans and let cool on a wire rack.
5. Frost with the icing and sprinkle with a little shredded coconut or sprinkles to decorate.
6. For the icing: Place the icing sugar in a small bowl. Add the coconut milk a little at a time, stirring into the sugar until smooth. The frosting should be thick but still flowing so you may need to add more icing sugar or milk to achieve the desired consistency.