• 2 cups self-raising flour 
  • 1 tsp baking powder
  • 2/3 cup caster sugar 
  • Pinch of salt
  • Finely grated zest and juice of 2 limes
  • 2/3 cup desiccated coconut
  • 1 free-range egg
  • 3/4 cup coconut milk 
  • 100 ml sunflower oil
  • 2–3 Tbs flaked coconut, plus extra to garnish (optional)
  • whipped double cream, to serve (optional)



  • Preheat the oven to 200°C (180°C fan forced). 
  • Grease a 12-hole muffin tin or line with paper cases.
  • Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.
  • Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingredients. Stir until just combined.
  • Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked coconut. 
  • Bake for 20 minutes or until well risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.