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Whipped cream, to serve
Coconut crumble1/3 cup plain flour
1| Grease an 8-hole mini loaf pan (Â¾-cup capacity).
2| To make coconut crumble, place flour in a medium bowl. Using your fingertips, rub in the butter until mixture resembles coarse breadcrumbs. Stir in shredded coconut, sugar and ground cinnamon.
3| Prepare golden butter cake mix according to packet directions using coconut-flavoured evaporated milk in place of milk and adding rind. Divide mixture among prepared pan holes â about Â½ cup in each. Top evenly with frozen blueberries and sprinkle over crumble topping.
4| Cook in a moderate oven (180C) for about 20 minutes, or until bars are cooked and crumble topping is golden brown. Stand in pan for 5 minutes before turning out on a wire rack to cool.5| Dust bars with icing sugar. Serve with cream.
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