Mini Lime & Coconut Cakes

I did these for a book club night along with the GF Chocolate Orange cake. The book club was a bit of a flop because it was dreadful weather and no one came out (OK, two people!), however the cakes were great!! The only thing I'd say is that the mixure doesn't make many of them.

Makes 6

Preparation: 20 minutes

Cooking: 25-30 minutes

3 eggs

¾ cup caster sugar

½ cup greek natural yoghurt

½ cup coconut cream

½ cup vegetable oil

Finely grated zest of 2 limes

2 tablespoons freshly squeezed lime juice

1 ¼ cups self-raising flour

1 teaspoon baking powder

¾ cup desiccated coconut

For the icing:

1 cup icing sugar

1-2 tablespoons freshly squeezed lime juice

Edible flowers to garnish, optional

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Preheat the oven to 180 degrees Celsius, and line the base and sides of 6 x 1-cup capacity mini cake tins (ideally with removable bases - ours don't so I just put a strip of baking paper around the bottom).

Put the eggs, sugar, yoghurt, coconut cream, vegetable oil, and lime zest and juice in a large bowl and beat well to combine.

Sift in the flour and baking powder, add the coconut and mix to combine.

Spoon into the prepared tins, making sure not to fill more than three-quarters full.

Bake for 25-30 minutes until the tops spring back when lightly pressed. Cool for 15 minutes before removing from the tins, then cool completely on a wire rack.

For the icing, once the cakes are cold, whisk the icing sugar with one tablespoon of the lime juice, adding more as necessary to achieve your desired consistency. Spoon over the cakes allowing the icing to drizzle down the sides.