Coconut and Lime Cupcakes are one of our staffs favourite cakes!
The sweet soft sponge cake, topped with reduced lime juice and cream cheese topping with lime zest balance out just perfect, and yet they are so simple to make.
For a more tropical feel, add some Malibu to the syrup!
Makes 12 cupcakes
- 70g (2½ oz) desiccated (dry unsweetened shredded) coconut
- 100ml (3½fl oz) plain yoghurt
- 100ml (3½fl oz) milk
- 100g (3½ oz) softened unsalted butter
- 175g (6 oz) caster (superfine) sugar
- 1 tbsp lime zest finely grated
- 3 medium eggs
- 210g (7¾ oz) self-raising (rising) flour
- Lime syrup
Pre-heat your oven to 170°C/325°F/Gas mark 3.
Line your cupcake tin with your cupcake cases.
Foil cases tend to keep the cakes moist for Longer!
Combine together the coconut and yogurt, and add the milk.
Set this aside until you achieve the desired texture of the coconut.
In a large electric mixer, beat together butter, sugar and lime zest until the mixture becomes light and fluffy.
Add your eggs one at a time, giving them a good beating between each addition.
Add in your flour and yoghurt mixture and mix until is just combined.
Evenly spoon out your mixture into the cases.
Bake on the middle shelf for approximately 20 minutes, or until a skewer comes out clean when poked into the centre of a cake.
Brush the cakes with lime syrup and allow to cool for 10 minutes before turning out to cool completely.