1.Preheat the oven to 175°C. Spray a 12-cup muffin tray.
2.Cream butter and sugar for 4-5 minutes with an electric beater until pale and fluffy. Add dissolved coffee and eggs one at a time, beating well after each addition. Fold in flour with the milk, stirring until smooth, then spoon into muffin tray.
3.Whisk egg whites and caster sugar until soft and fluffy, then fold in the coconut. Spoon a dollop of coconut mixture onto each cup of the muffin tray, covering the top of each. Bake for 15-20 minutes until puffed and golden on top.
These are so cute and combine my favourite flavours of coffee, caramel and toasted coconut. You could even add some pre-soaked, finely chopped dates for a cheat’s version of sticky date cake.Note