- 120g + 200g butter, softened
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 1 egg + 2 egg whites
- 1 ½ cups plain flour
- 2 tsp baking powder
- 1 ½ cups desiccated coconut
- 180ml + 30ml coconut milk
- 3 limes
- 400g icing sugar
- ⅓ cup toasted coconut flakes, to garnish
- Preheat your oven to 170 degrees celsius fan bake. In a large mixing bowl, beat 120g butter and ¾ cup caster sugar until light and fluffy. Add the vanilla, and egg, and beat until fully incorporated, then repeat with the egg whites.
- Into a separate bowl, sieve the flour and baking powder to remove any lumps. Stir the desiccated coconut through the flour.
- Spoon half of the flour mixture into the butter mixture, and mix until just combined, then stir in half of the coconut milk. Repeat with the remaining flour and coconut milk.
- Fold the zest of 2 limes through the cupcake batter. Spoon the mixture evenly amongst a 12-hole lined cupcake tray, then place into the oven. Bake for 15-20 minutes, or until the cupcakes are lightly golden and clean when tested with a skewer.
- Once the cupcakes are cooked, carefully remove from the cupcake tin and leave to cool completely on a wire rack.
- To make the coconut buttercream, beat the remaining butter in a bowl until pale in colour and creamy. Add the icing sugar in three increments, beating well for 2-3 minutes until fluffy. Pour the remaining coconut milk into the buttercream, and mix well to incorporate.
- Pipe the buttercream onto the cupcakes, then roll the sides in toasted coconut. Zest the final lime over the top of the cupcakes, and serve or keep stored in an airtight container for up to 3 days.