Really delicious coconut cakes that taste fab even though they are dairy free. Ralph thinks they are incredibly delicious, and he knows his cake.

Makes 12.

Ingredients:
2/3 cup desiccated coconut
1/2 cup light olive oil
2 medium eggs or egg replacer (instructions on box)
2/3 cup of soya milk (I use Bonsoy) or coconut milk
1 cup of caster sugar
2 cups self-raising flour or self-raising gluten free flour
Pinch of salt
Cupcake cases

Icing
1/3 cup desiccated coconut toasted
2 tablespoons lemon juice mixed with 2 tablespoons of water (it might need more)
2 – 3 cups of icing sugar (it depends on the weather)
Coconut chips toasted (optional)

How:
Put the coconut into the soya milk, stir and set aside for 2 hours. Preheat the oven to 170°C then put cupcake cases into a muffin baking tray.
In a mixing bowl, put in the eggs and sugar and beat with an electric hand whisk until pale and creamy. Add the oil and mix again.
Add the flour, salt and coconut and milk mixture. Gently mix in together with a spoon till fully combined.
Spoon batter into the cupcake cases and bake for 15-18 minutes or until golden and firm to the touch.
The cakes are done when a skewer comes out clean from the centre. Leave to cool.

Icing
Toast the coconut in a dry pan till it starts to toast and go brown. It will burn quite quickly so keep an eye on it. Set aside till cool.
Put the sieved icing sugar in a bowl and mix in the lemon juice. It should be thick and not too runny. Spoon over the cake and sprinkle over the toasted coconut and coconut chips, if using.