Coconut Fruit Cakes With Buttercream Frosting - cooking recipe

Ingredients

1 cup (2 sticks) butter, at room temperature
1 1/3 cups granulated sugar
4 None eggs
1 1/3 cups self-rising flour
1 1/3 cups flour
2/3 cup coconut milk
3 oz ginger, peeled and finely chopped
4 oz cherries, quartered
7 oz finely chopped pineapple
None None FOR THE BUTTERCREAM FROSTING
12 tbsp (1 1/2 sticks) butter, at room temperature
2 cups powdered sugar
2 tbsp milk
None None Toasted flaked coconut, to serve

Preparation

Preheat the oven to 325\u00b0F. Grease two 6-cup Texas muffin pans.
Beat the butter and sugar in a large bowl with an electric mixer until light and creamy. Beat in the eggs, one by one, until combined. Stir in the sifted flours and coconut milk until combined. Stir in the ginger, cherries and pineapple. Spoon into the prepared pans, smoothing the tops.
Bake for 35-40 mins or until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Meanwhile, for the frosting, beat the butter in a medium bowl with electric mixer until light and fluffy. Beat in the powdered sugar and milk until pale and creamy. Spoon into a piping bag fitted with a 1/3 inch star tip.
Pipe the frosting onto the tops of the cooled cupcakes to cover. Sprinkle with toasted coconut.