These little delights are perfect with a cup of tea and good company. Share and enjoy.
1/3 cup butter at room temperature
1/2 cup caster sugar
1/3 cup self raising flour
2 tablespoons desiccated coconut
2 tablespoons coconut milk
2 teaspoons grated lime rind
cream to serve
Preheat the oven to 190°C, or 170° fan-forced. Grease four large muffin holes with extra butter. Slice the mango thinly and lay the slices in the bottom of each muffin hole to cover the base but not the sides.
Cream butter and sugar together. Beat eggs in a separate bowl. Add eggs to butter and sugar mixture, then fold in the flour. Stir in coconut and lime rind, then add the milk. Stir everything as little as possible to avoid beating the air out of the mixture.
Divide the mixture between the muffin holes and bake for 20 minutes or until golden. Allow to cool for a few minutes, then serve with cream.
Tip: a syrup to pour over the cakes can be made from the juice of the lime, some extra sugar and some water.