by Norzaini A


  • 1 cup self raising flour (sifted)

  • 1/2 cup desiccated coconut

  • 1/4 Cup Natvia

  • 1 cup buttermilk

  • 2 eggs lightly beaten

  • 1 tablespoon vanilla essence

  • 125g unsalted butter (melted)

  • Coconut icing (frosting)

  • 2 tablespoon Natvia

  • 1 cup desiccated coconut

  • 75g unsalted butter (softened)

  • 2 tablespoon hot water

  • desiccated coconut toasted lightly


  • 1.

    Preheat oven to 180 C. Line muffin holes with paper cases. Combine flour, Natvia and coconut and make a well in the center. Mix butter, eggs, buttermilk and vanilla essence and and pour into the well and fold until combined.

  • 2.

    Transfer into the paper cases and bake for 15 minutes or until tooth pick comes out clean when inserted in the center. Place 1 tablespoon of coconut the last 5 minutes into a lined tray for the topping.

  • 3.

    Transfer to wire rack to cool.

  • 4.

    To make frosting:

  • 5.

    Mix butter, coconut and Natvia together and slowly add hot water until thick enough to form a spreadable paste.

  • 6.

    Sprinkle the toasted coconut to finish decorating.

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