Kate's Baby Persimmon and Coconut Cakes

Ingredients

MAKES 30

1 large persimmon
2 cups flour
4 teaspoons baking powder
1/2 cup coconut
1/2 cup CSR caster sugar
100g butter melted
2 eggs
1 cup milk
1 teaspoon coconut essence
2 extra tablespoons coconut to sprinkle

Method

Peel and finely dice persimmon (to the size of corn kernels or peas.) Combine flour, baking powder and coconut and stir in sugar. Make a well in the centre of another bowl mix butter, eggs, milk and coconut essence. Pour the liquid ingredients and persimmon pieces into the well and lightly combine. Spoon into greased baby muffin trays. Sprinkle with extra coconut. Bake for 10-12 minutes at 200°C. Cool in trays, then tip out onto a wire rack to cool further.

JO SEAGAR’s TIPS

Don’t over beat or use a food processor for muffins. Just lightly mix the ingredients to combine them. This will produce light, tender muffins that are smoothly rounded and not peaked on the