Makes 12
adjust servings:

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For the icing:

  1. Preheat the oven to 170ºC/150˚C fan/gas mark 5 and line a 12-cup muffin tin with paper liners.
  2. Beat the lemon zest, sugar, flour, baking powder and coconut oil in a mixing bowl until it reaches a coarse, sand-like consistency.
  3. Whisk together the milks and vanilla, then beat into the mixing bowl until just combined. Beat in the eggs.
  4. Divide the batter among the muffin cups and bake 18-22 minutes until a skewer inserted into the centre of one comes out clean. Transfer to a wire rack to cool.
  5. To make the icing, cream the butter, icing sugar, coconut and lemon zest until blended.
  6. Gradually beat in the cream cheese, a little at a time, until incorporated. Beat in the lemon curd. Spread the icing over the tops of the cooled buns.
  7. Decorate with desiccated coconut and lemon zest, if desired.

Nutrition Facts

Per serving: 528kcals, 31.7g fat (23g saturated), 60.3g carbs, 42.3g sugars, 5.8g protein, 2g fibre, 0.144g sodium

Sweet thingsBaking