1 cup self raising flour (sifted) 1/2 cup desiccated coconut 1/4 Cup Natvia 1 cup buttermilk 2 eggs lightly beaten 1 tablespoon vanilla essence 125g unsalted butter (melted) Coconut icing (frosting) 2 tablespoon Natvia 1 cup desiccated coconut 75g unsalted butter (softened) 2 tablespoon hot water desiccated coconut toasted lightly

Preheat oven to 180 C. Line muffin holes with paper cases. Combine flour, Natvia and coconut and make a well in the center. Mix butter, eggs, buttermilk and vanilla essence and and pour into the well and fold until combined. Transfer into the paper cases and bake for 15 minutes or until tooth pick comes out clean when inserted in the center. Place 1 tablespoon of coconut the last 5 minutes into a lined tray for the topping. Transfer to wire rack to cool. To make frosting: Mix butter, coconut and Natvia together and slowly add hot water until thick enough to form a spreadable paste. Sprinkle the toasted coconut to finish decorating.