Coconut, courgette and rosewater cakes

Ingredients

2	Eggs
150 g	Caster sugar
250 g	Courgettes (Main)
1 Tbsp	Rosewater (Main)
50 g	Desiccated coconut (Main)
50 g	Ground almonds
100 g	Flour
2 tsp	Baking powder
¼ tsp	Salt

Icing

160 g	Icing sugar, (sifted)
2 Tbsp	Water
¼ tsp	Cream of tartar
1	Egg, (white)
¼ tsp	Salt
½ tsp	Coconut essence
3 drops	Red food colouring

Directions

1. Preheat oven to 170C. Grease a 12 hole muffing tray or line with paper cases.
2. Beat the eggs and sugar together until pale. Fold in the courgette (topped and tailed then grated) and rosewater.
3. Fold in the coconut and ground almonds. Sift the flour, baking powder and salt together and fold into the mixture, giving a final stir to ensure all ingredients are combined. Spoon into tins, leaving ½cm at the top to allow for rising. Bake for approximately 25 minutes or until the tops spring back when gently pressed.
4. To make the icing; place the ingredients except for the food colouring, into a bowl and sit over a saucepan of boiling water. Stir to dissolve the sugar, which takes about two minutes.
5. When the mixture is warm, remove the bowl and beat with electric beaters until cool and peaks have formed. This step will take approximately 8 minutes. When the peaks have formed, add a little food colouring. Either pipe or spoon the icing on to the cold cakes in a swirling pattern.