Pre-heat oven to 190C/375F/Gas mark 5
- 3 oz/ 75 grams softened butter
- 3 oz/ 75 grams caster sugar
- 1 large egg
- 4 oz/ 100 grams self-raising flour
- 1 tbsp dessicated coconut
- 1tbsp milk
Beat the butter and the caster sugar together until light and fluffy
Add the egg and mix well.
Fold in the self-raising flour, dessicated coconut and add the milk, fold until just mixed.
Spoon mixture in oiled fairy cake/ muffin tin or place paper cases into the fairy cake/ muffin tins.
Bake for approx. 8-12 minutes (or until brown, push a strew into a small cake and if it comes out clean the little cake is cooked). Remove from oven and leave to cool.
To make buttercream - Beat together 3 oz softened butter (or margarine) with 5oz sifted icing sugar and 1 heaped tablespoon cocoa powder (not drinking chocolate) when mixed well add 1 heaped tablespoon dessicated coconut
buttercream mixture, I added a small chocolate button to each cake for an extra decoration :)