220g castor sugar
1 teaspoon vanilla essence
300g self raising flour
60ml full cream milk
250ml fresh cream
½ cup castor sugar
Coconut essence ( from stashys in Fordsburg ) if you don't have omit it
Freshly grated coconut
preheat oven to 180degrees
In a mixture beat together the butter and sugar until fluffy and white add vanilla essence . Gradually add the eggs , add alittle flour at the time and lastly add the milk ,mix well .
Add to cupcakes holders fill half way only . Let it bake for 15 to 20 minutes for until done .
Beat cream until stiff add sugar and essence
When the cupcakes are completely cooled top with the cream topping and sprinkle freshly grated coconut.
INFO / TIPS / CREDITS
This recipe can be used to make a round cake as well .