These are an ode to a childhood favourite, coconut ice, but with a lot less sugar. I flavoured the icing with freeze dried raspberry powder, but a pink food colouring would also work.
1 cup flour
3 tsp baking powder
¾ cup sugar
1 tsp vanilla extract
125g butter, melted
2 eggs
½ cup milk
1 tbsp natural yoghurt or sour cream
Place the dry ingredients in a bowl and mix well. Beat the eggs, milk and yoghurt together then fold into the dry ingredients along with the vanilla and melted butter.
Grease or line a 12 hole muffin pan. Evenly spoon the mixture into the pan and bake for 12 minutes at 180°C or until a skewer inserted into one of the cakes comes out clean.
Allow to cool before icing.
Icing
100g butter, soft
2 tbsp raspberry powder
2 cups icing sugar
1½ cups coconut
⅛ cup boiling water
Beat the butter, icing sugar and raspberry powder together until smooth. Add the coconut and boiling water and continue to beat until the icing is the correct consistency.
