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Ingredients

125g butter, softened
1/2 cup caster sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup plain flour
1 teaspoon baking powder
2 tablespoons milk
3/4 cup moist flaked coconut
1 granny smith apple, peeled, cored, finely chopped
1 1/2 cups icing sugar mixture, sifted

Method

Step 1 Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/2 cup-capacity oval friand pan.
Step 2 Using an electric mixer, beat butter, sugar and 1 teaspoon vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Sift flour and baking powder over mixture. Add milk and 1/2 cup coconut. Stir to combine. Fold through apple.
Step 3 Spoon mixture into friand holes until half full. Smooth tops. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 4 Meanwhile, place icing sugar and remaining vanilla in a bowl. Add 2 tablespoons hot water. Stir until smooth. Spoon over cakes. Top with remaining coconut. Set aside until set. Serve.

Mini apple and coconut cakes

How to make Mini apple and coconut cakes

Ingredients

Method