These light summery cakes are packed full of zesty lime and cooling coconut flavours… I have made a cream cheese icing but you could use icing sugar and lime zest or coconut icing instead.
2 free range eggs
2 floz / 1/4 cup of maple syrup (you could use honey, agave nectar or 100g of sugar)
zest of 1 small lime
200g finely grated courgette (zucchini)
150g white spelt flour (you could use rice flour or plain flour)
50g desiccated coconut
2tsp baking powder
1tsp bicarbonate of soda
For the Icing:
150g cream cheese (you could use ricotta)
juice of half a lime
2 tbs honey
3 tbsp desiccated coconut
Whisk the eggs until they are light and fluffy and doubled in size, then whisk in the maple syrup, followed by the courgette and lime.
Next fold in the flour, coconut, baking powder and bicarbonate of soda. Once all combined transfer into muffin or cupcake tins and bake at 180c for 25-30mins.
(I used muffin cases when I made these, but because the mixture is low in fat it tends to stick to the paper cases… I would recommend putting them straight into greased tins)