Ingredients
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1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 teaspoon baking powder
1/2 tablespoon green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 teaspoon salt
Preparation
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Grease 15 cupcake moulds.
Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
Fold in the food coloring and stir to combine.
Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
Fill the moulds with batter until full.
Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
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