Try making the OG plum, lime and coconut minicakes, as made famous by Jordan Rondel previously known as 'The Caker'.

You could make this exact recipe into a whole double layer 22 cm cake too, just increase the bake time by about 5 minutes.

Prep time: 30 min

Bake time: 25 min

Ready in time: 2 hours

Makes 10-12 cupcakes or minicakes

For the cake:

• 150g butter, at room temperature
• 150g caster sugar
• 1 tsp vanilla extract
• 3 free range eggs
• 30g ground almonds
• 70g fine unsweetened desiccated coconut
• 100g plain, white all-purpose flour
• 2 tsp baking powder
• Pinch sea salt
• 1/2 cup (120g) full-fat unsweetened Greek yoghurt
• Juice and zest of 2 limes
• 5-6 Watties tinned Black Doris plums, halved and stones removed

For the icing:

• 150g butter, at room temperature
• 220g icing sugar
• 1 tsp vanilla paste
• 100g cream cheese, at room temperature

For the decorations:

• 2 Tbsp, fine, unsweetened desiccated coconut, lightly toasted
• Zest of half a lime
• Handful of Fresh As Plum slices

Directions:

Preheat the oven to 170°C on fan bake. Line or grease (very well) 10-12 holes of a large cupcake tin.

To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

Beat in the eggs, one by one, mixing well before adding in the next.

Combine the ground almonds, coconut, flour, baking powder and salt in a bowl.

In 2 parts add in the dry ingredients to the mixer being very careful not to over mix.

Finally, fold through the yoghurt along with the lime juice and zest.

Evenly divide the batter between the cupcake holes. Drop a plum half into each one and press down into the batter.

Bake for approximately 25 min. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for around 10 minutes in the tray before turning out onto a cooling rack.

Meanwhile make the icing. In the bowl of a stand mixer, cream the butter, icing sugar and vanilla until very pale, light and fluffy. Add the cream cheese little by little and continue beating until the icing is completely smooth.

When the cakes are fully cooled, use a piping bag or ziplock bag with one corner cut off to neatly swirl some icing onto each one. Decorate with a scattering of toasted coconut, a fine grating of lime zest and finally place a few Fresh As plum slices on each cake, crushing some up too.

Refrigerate in an airtight container for up to 3 days.