1.Turn on the oven to 180°C (160°C fan forced) and let it heat up. Put paper cases into a total of 18 holes of two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
2.Put the butter, coconut extract, sugar and egg in a small bowl, beat with an electric mixer until the mixture is light and fluffy . Use a flour sifter to sift half the flour into the bowl. Add half the coconut, sour cream and milk; stir them in with a wooden spoon. Sift the rest of the flour into bowl. Add the rest of the coconut, sour cream and milk, stir them in. Spoon the mixture into the patty cases.
3.Put the patty pans into the oven and bake about 20 minutes. Take the pans out of the oven and leave for 5 minutes. Carefully remove the cupcakes from the pans and put them onto wire racks, leave them to cool down.
4.Meanwhile, make the coconut ice frosting. Sift the icing sugar into a small bowl. Add the coconut and egg white, mix well. Put half the mixture into another small bowl, add a few drops of pink food colouring and mix it in. Leave the other bowl white.
5.Drop small spoonfuls of frosting first white and then pink onto the cakes, spread them over the cakes with a hot wet palette knife.
Use a hot wet palette knife to spread the frosting over cakes. Either run your palette knife under the hot water tap or stand it in a cup of hot water.Note