Ingredients
- 24 paper cases
- 250g shredded coconut
- 3/4 cup caster sugar
- 125g soft butter
- 3 eggs
- 11/2 cups self-raising flour
- 1/2 tsp vanilla extract
- 3 tbsp milk
Icing
- 11/2 cups icing sugar mixture
- 1 tsp soft butter
- 1-2 tbsp milk
- Small Easter eggs, to decorate
Method
Preheat oven to 190 degrees. Place 24 paper cases in two 12-hole cupcake tins.
Spread coconut on a foil-lined oven tray and toast for about 3-4 minutes, stirring occasionally, until light golden. Remove and cool.
Combine sugar, butter, eggs, flour, vanilla and milk in a small bowl and beat on low speed with an electric mixer until mixed together, then on medium speed for about 3 minutes until pale and fluffy. Drop about one heaped tablespoon of the mixture into each paper case and bake in the oven for 18-20 minutes or until cooked and golden. Remove to a wire rack to cool.
For the icing Combine sugar and soft butter in a small bowl. Stir in enough milk to make a firm paste. Spread icing over cold cakes and sprinkle coconut thickly around edges to make a nest. Place Easter eggs in each nest.
