Little citrus treats for the summer

3 eggs cup caster sugar cup greek natural yoghurt cup coconut cream cup vegetable oil

Finely grated zest of 2 limes

2 tablespoons freshly squeezed lime juice 1 cups self-raising flour

1 teaspoon baking powder

cup desiccated coconut

For the icing:

1 cup icing sugar

1-2 tablespoons freshly squeezed lime juice Edible flowers to garnish, optional

Preheat the oven to 180 degrees Celsius, and line the base and sides of 6 x 1-cup capacity mini cake tins (with removable bases). Put the eggs, sugar, yoghurt, coconut cream, vegetable oil, and lime zest and juice in a large bowl and beat well to combine.

Sift in the flour and baking powder, add the coconut and mix to combine.

Spoon into the prepared tins, making sure not to fill more than three-quarters full.

Bake for 25-30 minutes until the tops spring back when lightly pressed.

Cool for 15 minutes before removing from the tins, then cool completely on a wire rack.

For the icing, once the cakes are cold, whisk the icing sugar with one tablespoon of the lime juice, adding more as necessary to achieve your desired consistency.

Spoon over the cakes allowing the icing to drizzle down the sides.

Decorate with edible flowers, if using.

SARAH TUCK These mini lime and coconut cakes taste as good as they look, but if lime and coconut aren’t your favourite flavours, switch them for lemon and almonds.