225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water
225g/8oz self-raising flour
2½g/½ tsp baking powder
4 medium eggs
225g/8oz caster sugar
225g/8oz unsalted butter, softened
1 tsp natural vanilla extract
For the Coconut Liqueur Syrup:
50g/2oz granulated sugar
5 tbsp coconut liqueur
To Decorate:
1 x 250g/9oz tub mascarpone cheese
juice 1 lemon
5 tbsp coconut liqueur
2 x 125g/4½oz punnets fresh blueberries
fresh coconut curls
Method1. Preheat the oven to 180C/350F
Place all the ingredients for the cupcakes into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps. Spoon the cake mixture into the prepared liners and bake for 18 minutes or until the cupcakes springs back when pressed with a finger. Meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool. Remove the cake from oven and whilst hot pierce the surface of the cupcakes with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cakes to cool. Remove the cooled cakes and place onto a plate. Just before serving in a large bowl whisk the mascarpone cheese with the lemon juice and coconut liqueur.
Spread the mixture over the top of the cake. Sprinkle over the blueberries and decorate with the coconut curls.
