I love both coconut and almond so I thought I’d include both in a recipe for some lovely little fairy cakes. They make a nice change and are so light and fluffy.
125g caster sugar
125g self raising flour
1 teaspoon baking powder
1 teaspoon almond extract
2 tablespoons milk
Cup of dessicated coconut
6 glacé cherries cut in half
200g icing sugar
A few drops of iced water to mix
Pre heat oven to 200c / 180c
Line a 12 hole muffin tin with cake cases.
Start by beating together your butter and sugar until light and creamy. Beat in your flour and baking powder bit by bit.
Add your eggs, almond extract and milk and whisk until you have a creamy mixture that drops off the whisk.
Spoon the mixture into your cake cases as evenly as possible and bake in the centre of the oven for approximately 15 minutes until they have risen and are springy to the touch. You want them to be lightly golden.
Remove from oven and allow to cool in the tin for a few minutes and then transfer to cool on a wire rack.
While the cakes are cooling mix up your icing in a large bowl adding your iced water a tiny drip at a time to get a paste like consistency that will be easy to smooth over the cakes. Spoon your icing onto each cake as evenly as possible and while the icing is still sticky scatter over your coconut and top with a cherry. Voila!