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1
To make the cupcakes.
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2
Cream butter and sugar until light and fluffy.
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3
Beat in vanilla.
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4
Beat eggs in one at a time until mixture is very light, then add zest and mix to combine.
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5
Sift dry ingredients together and fold gently into butter mixture, alternating with milk.
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6
Fold in desiccated coconut.
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7
Place paper cupcake cases in muffin tins and fill to three quarters full.
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8
Bake for 20-25 minutes at 180 degrees C, testing with a skewer to check that cakes are cooked to the centre.
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9
Cool on a rack.
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10
Using a small sharp knife, cut a shallow 4cm diameter cone from the centre top of each cupcake.
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11
With the back of a teaspoon, spread indentation with marmalade.
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12
Replace removed cake.
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13
Frost liberally, making tall peaks.
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14
Decorate with grated fresh coconut.
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15
(See below for how to crack a coconut.)
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16
Keep cakes in a cool, dry place and serve on same day.
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17
Unfrosted cakes will keep well in an airtight container for 2-3 days.
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18
To make the frosting.
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19
In a medium-sized metal bowl set over a saucepan of just-simmering water, gently whisk together frosting ingredients until mixture is quite warm and sugar is dissolved.
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20
With a hand-held electric mixer on high speed, beat frosting for about 6 minutes, or until thick and fluffy.
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21
Remove bowl from heat and continue to beat frosting until it is cool, thick and spreadable.
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22
Frost cakes using a small palette knife or a butter knife to shape generous dollops of frosting into peaks.
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23
Frosting will keep, in a covered bowl in the fridge, for 2 days.
