Coconut Easter buns
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Ingredients
For the buns:
225g butter, softened
210g golden caster sugar
4 eggs, lightly whisked
225g self-raising flour
20g desiccated coconut
For the icing:
100ml thick coconut milk
40g icing sugar
20g desiccated coconut
Method
Pre heat the oven to 180°C and line a bun tin with 12 paper cases.
Whip the butter and sugar until light and fluffy.
Slowly add in the eggs, adding a few spoons of flour as you do, to stop the mixture curdling. Add the rest of the flour and the coconut and combine everything well.
Scoop the mixture into your paper cases and bake for about 15 minutes until baked through and nicely risen. Place onto a wire rack to cool once you can handle them.
To make the icing, whip the thick coconut milk and sugar and add in the desiccated coconut. When your buns have cooled completely, ice them and decorate them as you wish with little eggs or other Easter decorations.
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