Tropical Cupcake Squares
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone square mini muffin mould.
Beat the egg in a jug with the oil, milk and honey until well mixed.
Mix the flour, baking powder, sugar, ground almonds and coconut in a bowl, then pour in the egg mixture and stir just enough to combine.
Divide the mixture between the moulds, then bake in the oven for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.
Suggested variation; try drizzling the cakes with a little plain white icing and topping with sweetened shredded coconut.