Ingredients

The following ingredients have 12 Servings
  • 200 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 75 g caster sugar.
  • 100 g shredded / grated coconut / dessicated
  • 1 tbsp vanilla extract
  • 150 ml no-fat Greek yogurt
  • 2 eggs
  • 2 tbsp skimmed milk
  • 50 ml sunflower oil
  • 100 g icing sugar
  • 4 tsp water

Instruction

  • Preheat oven to 180C and line a 12 hole muffin / fairy cake tin with paper cases.
  • In a large mixing bowl sift flour and bicarbonate of soda. Add in sugar, coconut, vanilla extract and yogurt and mix all together.
  • In a smaller mixing bowl whisk together eggs, milk and oil.
  • Gradually fold the small mixing bowl’s ingredients into the flour in the large mixing bowl.
  • Spoon the mixture between the 12 paper cases.
  • Bake for 15 – 20 minutes in the centre of an oven until risen and brown. Check the centre of one with a wooden skewer to ensure it comes out clean.
  • Transfer and cool on a wire rack.
  • Once cooled drizzle with icing sugar topping and leave for the icing to set.