2 cups self-raising flour
1 tsp baking powder
2/3 cup caster sugar
Pinch of salt
Finely grated zest and juice of 2 limes
2/3 cup desiccated coconut
1 free-range egg
3/4 cup coconut milk
100 ml sunflower oil
2–3 Tbs flaked coconut, plus extra to garnish (optional)
whipped double cream, to serve (optional)
Preheat the oven to 200°C (180°C fan forced).
Grease a 12-hole muffin tin or line with paper cases.
Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.
Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingredients. Stir until just combined.
Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked coconut.
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.
If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.
12-hole muffin tin