Preparation Time: approx. 45 minutes
Baking Time: approx. 10 minutes
Total time: approx. 55 minutes
Servings: +- 20

Ingredients:
125g (4.4 oz) butter
2 large eggs
5ml (1 teaspoon) vanilla extract
500ml (2 cups + 2 tablespoons) cake flour, sifted
10ml (2 teaspoons) baking powder
200ml (7/8 cup) milk

Syrup ingredients:
250ml (1 cup + 1 tablespoon) sugar
pink food colouring
300ml (1 1/4 cups) fine dessicated coconut

Preparation:
Heat oven to 180 C/ 356 F.
Cream the butter and sugar until light.
Beat in the eggs, one at a time, then beat in the vanilla.
Fold in the flour and baking powder alternately with the milk to form a batter with a dropping consistency.
Spoon into greased mini cupcake trays.
Bake for about 10 mins until skewer comes out clean.
Remove from the oven and cool on a rack.

To make the Syrup:
Add the sugar and 250ml (1 cup + 1 tablespoon) water to a saucepan.
Bring to the boil, then reduce the heat and simmer until the mixture thickens slightly.
Remove from the heat and stir in a few drops of colouring.
Dip the cool cakes into the syrup, then roll in coconut.

Enjoy!!