Ingredients: 125g baking margarine 3⁄4 cup castor sugar 3 eggs Pinch of salt 3 teaspoon baking powder 1 cup milk 2 cups flour 1 teaspoon essence Apricot jam 2 cups desiccated coconut 1 tin condensed milk
Method: 1. Beat margarine and sugar till fluffy. 2. Add eggs, beat in one at a time. 3. Sift flour and baking powder. 4. Mix milk & vanilla. 5. Add flour alternatively with milk till smooth batter. 6. Spoon into cupcake liners till 3⁄4 full. 7. Bake in preheated oven at 180degC for 15-20min till lightly golden and cooked through. 8. Leave to cool, then spoon on apricot jam. 9. Mix coconut & condensed milk & spoon onto jam. 10. Lightly toast with blow torch or under preheated hot oven grill.