cup) coconut flakes Preheat the oven to 180°C (350°F/Gas 4). Grease and flour a 12 x 125 ml (4½ fl oz/½ cup) capacity friand tin.
Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the egg and egg yolks, one at a time, beating well after each addition. Mix in the coconut extract and coconut milk. Add the flour, baking powder and bicarbonate of soda and beat for 1 minute. Mix in the coconut flakes.
Divide the mixture between the friand moulds and bake for 20–25 minutes or until golden and the cakes spring back lightly to the touch. Cool in the tin for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, place the eggwhite, sugar, glucose and 2 tablespoons water in the top of a double boiler over medium heat and, using an electric beater, beat for 7 minutes or until stiff peaks form. Immediately frost the cakes and garnish with icing flowers or coconut flakes.
MAKES 12
125 g (4½ oz) butter, at room temperature
165 g (5¾ oz/¾ cup) caster (superfine) sugar
1 egg
2 egg yolks
2 teaspoons natural coconut extract
125 ml (4½ fl oz/½ cup) coconut milk
185 g (6¼ cup) plain (all-purpose) flour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda (baking soda)
35 g (1¼ oz/ cup) coconut flakes
COCONUT FROSTING
2 eggwhites
110 g (3¾ oz/½ cup) caster (superfine) sugar
3 tablespoons glucose syrup
icing flowers or 30 g (1 oz/½ cup) coconut flakes, toasted, for garnish