Little Coconut Cakes - Chef Recipe by David Herbert

Step 1

Preheat the oven to 200°C (180°C fan forced).

Step 3

Grease a 12-hole muffin tin or line with paper cases.

Step 5

Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.

Step 7

Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingredients. Stir until just combined.

Step 9

Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked coconut.

Step 11

Bake for 20 minutes or until well risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 13

If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.