You could also make these using a coconut liqueur, in place of the amaretto
200g/7oz plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
50g/1 3/4 oz desiccated coconut
150g/5oz caster sugar
100ml/3 1/2 fl oz vegetable oil
250ml/9fl oz plain or coconut yoghurt
2 Tbsp Amaretto
75g/2 1/2 oz sweetened, desiccated coconut
175g/6oz icing sugar
2 -3 Tbsp Amaretto
Preheat the oven to 180C/gas mark 4.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl, then stir in the coconut.
Lightly whisk together the egg, sugar, oil, yoghurt and Amaretto.
Gently stir into the flour mixture until just combined.
Spoon the mixture into cakes cases and bake for 25 minutes until golden and risen.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Sift the icing sugar into a bowl and add the Amaretto until the mixture is the consistency of thin cream.
Spread on top of each cake, immediately sprinkle with coconut and leave to set.