For the cupcakes
120 g sugar
75 ml vegetable oil
80 g coconut
100 g self-rising flour
Half tsp vanilla paste
For the frosting
1 egg white
2 or 3 tbsp icing sugar (depending on the size of the egg)
1 tsp lemon juice
2 tbsp coconut shreds
Makes 12 cupcakes
Whisk the eggs with the sugar until pale yellow in colour. Slowly add the oil and keep beating, then add all the other ingredients, one at the time.
Divide the mixture into 12 cupcake cases and bake at 180ºC for approximately 20 minute.
Let the cupcakes cool down for 30 minutes. In the meantime whisk the egg white with the icing sugar and lemon juice, like for making a meringue. Fold in the coconut shreds and then spoon over the cupcakes.
Place back into the oven at 100º for about 10 minutes, or until the topping start to colour.
Allow to cool down before eating them, if you can :-)