|1/2 cup||butter — soft|
|1 cup||brown sugar|
|2 cup||desiccated coconut|
|3 tsp||baking powder|
|salt — just a pinch|
|1 tsp||vanilla — essence|
|3 Tbs||desiccated coconut|
Beat the butter, sugar and eggs with an electric mixer until creamy. Add the coconut and mix.
Sift the flour, baking powder and salt and add the milk while mixing until incorporated.
Add batter by filling the muffin liner ¾ full and bake for 15 minutes until golden.
In the meantime heat the sugar, water and vanilla essence for the syrup in the microwave and drizzle over hot cupcakes.
Add the 3 tablespoons of coconut on parchment paper and roast in the oven until brown.
Sprinkle over cupcakes and serve.