100g Lucy Bee Coconut Oil, melted and cooled slightly
1 tbsp. vanilla bean paste
Juice of 1 lime, zest of 1 lime (reserve 1/2 zest for the topping)
50g Lucy Bee Coconut Flour
100g Lucy Bee Coconut Sugar
2 tbsp. desiccated coconut
1 tsp. gluten free baking powder
A pinch of Lucy Bee Himalayan Salt
70g Lucy Bee Creamed Coconut
60ml hot (but not boiling) water
2 tbsp. desiccated coconut, slightly toasted
Zest of 1/2 lime (reserved from above)
Preheat the oven to 170C, 325F, gas mark 3. Line a 12-hole muffin tin with baking cases.
In a bowl, whisk together Lucy Bee Coconut Oil, vanilla bean paste, eggs and lime juice.
Sift Lucy Bee Coconut Flour into a separate bowl, then add Lucy Bee Coconut Sugar, desiccated coconut, baking powder, lime zest and a pinch of Lucy Bee Himalayan Salt and stir together.
Stir the dry ingredients into the wet ingredients and whisk to combine.
Divide the mixture between the muffin cases, then bake in the oven for around 20 minutes, until golden and risen. Leave to cool on a wire rack.
While the cakes cool, make the icing. Combine Lucy Bee Creamed Coconut with 60ml water. Chill to firm up slightly, then spread onto the cooled cakes. Sprinkle over with desiccated coconut and lime zest.