Coconut Cakes Recipe

100 g/4 oz Shortcrust Pastry
50 g/2 oz butter or margarine, softened
50 g/2 oz caster (superfine) sugar
1 egg, beaten
25 g/1 oz/2 tbsp rice flour
50 g/2 oz/0.5 cup desiccated (shredded) coconut
1.5 ml baking powder
60 ml/4 tbsp chocolate spread

Method:

Roll out the pastry (paste) and use to line the sections of a bun tin (patty pan). Cream together the butter or margarine and sugar, then beat in the egg and rice flour. Stir in the coconut and baking powder. Put a small spoonful of chocolate spread in the base of each pastry case (pie shell). Spoon the coconut mixture over the top and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until risen and golden.