PINEAPPLE, LIME & COCONUT

Following the basic cupcake recipe, replace vanilla extract with 2 tsp finely grated lime zest and replace 2 tbsp milk with lime juice. Add ½ cup desiccated coconut and a drained 440g can crushed pineapple. To make a glace icing, combine 1½ cups sifted icing sugar with 1½- 2 tbsp milk or lime juice, stirring to a spreadable consistency. Spread onto cakes and sprinkle with zested lime rind.