The delicious frosting, combined with the crunch of toasted coconut, provides the perfect texture and taste. Follow our ...

This is one of those recipes that will be passed down from generation to generation. Its delicious coconut flavor makes it ...

Then sprinkle shredded coconut on top of the frosting so that it forms a “cloud” of coconut on top of the cupcake. Pat down and cover the frosting with shredded coconut.

Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing ...

Mash the bananas with a folk and mix into the wet ingredients. Add the shredded coconut. Slowly incorporate the dry ingredients into the wet until just combined. Pour into your greased dish and ...

These cupcakes are made all in one pot and can easily be made gluten-free by using buckwheat flour in place of wheat flour. They are dairy free too, and use honey in place of refined sugar. They ...

Leave to cool. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between ...