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Coconut Cupcakes

June 11, 2017




These creamy white little delights are golden and sweet with a hint of lime to give some zest.


Serve with a pot of Dorset Tea accompanied by your favourite vintage china - chin chin.








90g  butter (at room temperature)

25g  creamed coconut (or double the amount of desiccated coconut)

115g  caster sugar

2 eggs

100g  self raising flour

1 tsp  baking powder

 25g  desiccated coconut

grated zest of 1 lime

2tbs  milk


To decorate:

150g  cream cheese

50g   sifted icing sugar

2 tsp lime juice

40g  coconut shavings


  • Preheat   oven to 180 degrees and line a 12 hole muffin tin with paper cases

  • Beat the butter, creamed coconut and sugar together until pale and fluffy

  • Beat in the eggs one at a time

  • Sift in the flour and baking powder and fold in

  • Add the desiccated coconut, lime zest and milk

  • Spoon into the cases and bake for 15/20 mins until golden brown

  • Leave to cool

  • Beat the cream cheese, lime juice and sifted icing sugar together until smooth

  • Swirl the frosting onto the cooled cupcakes and sprinkle with coconut flakes


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