Coconut Cakes

• 1 cup (2 sticks) butter, chopped, at room temperature
• 1 cup sugar
• 3 None eggs, separated
• 1 cup self-rising flour, sifted
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 cup flaked coconut

1. Preheat the oven to 350u0b0F. Line two 12-cup muffin pans with paper liners.
2. Beat butter and 1/2 cup of the sugar in a large bowl with an electric mixer until pale and creamy. Add egg yolks, one at a time, beating well after each addition.
3. Fold in flour alternately with combined milk and vanilla. Divide among muffin cups, filling each 1/2 fill.
4. Bake for 20-25 mins, until toothpick inserted into center comes out clean.
5. For the coconut topping, beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gradually add remaining 1/2 cup sugar, beating until thick and glossy. Fold in coconut. Spoon over the top of cakes, ensuring cake is completely covered. Bake for a further 5-10 mins, until meringue is just golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

butter, sugar, eggs, flour, milk, vanilla, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/29829 (may not work)