COCONUT-LEMON CUPCAKES WITH WHITECHOCOLATE-LIME FROSTING

• 40g coconut in flakes
• 175g confectioners (icing) sugar
• 200g all-purpose (plain) flour
• 1 tbsp of grounded lemon zest
• 1 tsp baking powder
• 115g melted butter
• 3 tbsp of fresh lemon juice
• 5 egg whites

Pre-heat the oven to 200^o

Line a 12 cupcake pan, with cupcake papers.

Combine the coconut, sugar, flour, baking powder and lemon zest in a large bowl.

Stir in the melted butter.

Stir in the egg whites, until well combined.

Divide the mixture evenly between the cake cases.

Bake for 12 to 15 minutes - until firm to touch.

Allow to cool for a few minutes and then transfer to a wire rack. Makes 12 cakes.