These flavourful patty cakes are absolutely perfect for morning or afternoon tea depending on when your sweet-tooth craving hits. You can whip them up in absolutely no time at all and enjoy fresh alongside your hot cuppa!

And while they’re definitely best enjoyed fresh from the oven, you can always pop them in an airtight container to sit on either your bench or in your fridge to eat throughout the week. Yum!

Ingredients

• 1 cup self-raising flour
• 1/2 cup desiccated coconut
• 1/2 cup caster sugar
• 2 eggs
• 160 ml can coconut milk
• 3 teaspoons lemon, finely grated zest
• 125g butter, melted and cooled
  Coconut icing
• 2 cups icing sugar mixture
• 30g soft butter
• 1 1/2 tablespoon boiling water
• 1/3 cup coconut flakes

Method

1. Preheat oven to 170C/150C fan and line 12 medium muffin tins with paper cases. Place flour into a large mixing bowl. Stir in coconut and sugar and make a well in the centre.
2. Use a fork to whisk eggs, coconut milk and lemon zest in a jug. Add to the dry ingredients, along with the butter. Fold together until just combined but don’t mix or beat. Spoon into prepared cases. Bake for 20 mins, or until springy to a light touch. Leave in the tin for 5 mins then lift out onto a wire rack to cool.
3. For icing, sift icing sugar into a bowl and add butter. Pour boiling water onto butter to melt it and stir until smooth. Spread over each cake, sprinkle with coconut flakes and leave to set.