Choc Coconut Muffins

Cook time 50 minutes
Servings 12


1 ⅓ cups plain flour
¾ cup caster sugar
½ tsp bicarbonate of soda
¼ tsp salt
¼ cup cocoa
75g dark chocolate, grated
2 eggs, lightly beaten
250ml coconut milk
100ml water

2 tbsp cocoa, extra
20ml (2 tbsp) coconut milk, extra
40g butter, softened
1½ cups icing sugar, sifted

Desiccated coconut, for sprinkling

Choc Coconut Muffins


Preheat the oven to 160°C.

Sift the flour, sugar, bicarbonate soda, salt and cocoa into a bowl, then stir through the chocolate. In a jug, lightly whisk together the eggs, coconut milk and water then stir this through the dry ingredients, but do not over mix.

Pour mixture into a patty case or paper lined 12-hole muffin pan. Bake in a moderately slow oven 160°C for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.

To make the frosting:
Combine the cocoa and icing sugar with the butter and coconut milk, and stir to combine. Beat together to eliminate any lumps then spread some on top of each muffin, finishing with a sprinkle of desiccated coconut.