Coconut Cakes

1. 1

   Preheat the oven to 350u00b0F. Line two 12-cup muffin pans with paper liners.

2. 2

   Beat butter and 1/2 cup of the sugar in a large bowl with an electric mixer until pale and creamy. Add egg yolks, one at a time, beating well after each addition.

3. 3

   Fold in flour alternately with combined milk and vanilla. Divide among muffin cups, filling each 1/2 fill.

4. 4

   Bake for 20-25 mins, until toothpick inserted into center comes out clean.

5. 5

   For the coconut topping, beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gradually add remaining 1/2 cup sugar, beating until thick and glossy. Fold in coconut. Spoon over the top of cakes, ensuring cake is completely covered. Bake for a further 5-10 mins, until meringue is just golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

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