Ingredients

  • 125g butter, softened
  • ¾ cup sugar
  • ¾ cup Farmers Union Greek Style Natural Yogurt
  • 2 eggs, lightly beaten
  • 1 ¼ cups SR flour, sifted
  • ¾ cup moist flake coconut (or desiccated)
  • ½ cup icing sugar
  • ½ tablespoon Farmers Union Greek Style Natural Yogurt, extra
  • ½ cup toasted coconut, for garnish

This recipe doubles really well, so make a double batch and freeze some! You can also substitute ground almonds or hazelnuts for coconut.

Method

STEP 1
Cream butter and sugar together until light and creamy. Fold in Farmers Union Greek Style Natural Yogurt. Gradually mix in eggs alternately with flour until well combined and stir in coconut.

 

STEP 2
Spoon into 12 buttered muffin pans and bake at 180°C for 15-20 minutes until golden brown. Allow to cool for 5 minutes before removing onto a wire cake rack to cool.

 

STEP 3
Mix icing sugar with extra yogurt to make an icing. Spread each cake with 1 teaspoon icing and dip into or sprinkle with coconut.

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