PHOTOGRAPHS COLIN COOKE FOOD & STYLING PAUL LOWE



110g unsalted butter, softened, plus extra for greasing
½ cup sugar
3 eggs
1 cup plain flour, sifted
¾ cup shredded coconut
4 tablespoons good-quality cocoa powder, plus 1 teaspoon extra
1½ teaspoons baking powder
chocolate ice-cream to serve

Preheat oven to 180°C. In a bowl, beat butter and sugar together until pale, then add eggs, one at a time, mixing well after each addition. Add flour, ¼ cup of coconut, cocoa and baking powder and mix well. Pour batter into a 12-cup greased muffin pan. Place in oven and bake for 12–15 minutes, or until a skewer inserted into the centre comes out clean. Set aside to cool on a wire rack. In another bowl, toss remaining coconut with extra cocoa. Serve muffins topped with coconut mix and chocolate ice-cream. Makes 12 cupcakes.

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