The Good Food Guide

3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups sugar
¼ cup unsalted butter
6 large eggs
1 ½ teaspoon almond essence
1 ½ teaspoon vanilla essence
1 cup buttermilk
5 ½ cups grated coconut

FOR THE ICING

450 grams cream cheese or hung yogurt
¾ cup unsalted butter
½ teaspoon almond essence
700 grams icing sugar, sifted

Method

-Preheat oven to 160*C. line muffin tin with paper cases. Mix flour, baking powder, soda and salt.
-Cream sugar and butter. Beat in eggs one at a time. Add essence. Beat in flour alternately with buttermilk until just blended. Stir in 2 ½ cups coconut. Spoon into tin. Bake 25-30 minutes or till golden.
-For icing. Beat cream cheese, butter, essences and sugar till creamy. Frost cakes. Sprinkle with coconut.
-Makes about two dozen cupcakes.