Preheat the oven to 180°C / fan 160°C / gas 4. Line a 12 hole muffin tin. (I used large tulip cupcake cases)

Cream the butter, sugar and lemon zest together until the mixture is nice and fluffy.

Add the eggs, beating into the mixture.

Add the flour and baking powder then stir into the mixture with a wooden spoon, until the flour has all gone. It doesn't matter if your mixture is a little lumpy.

Stir in the milk, then continue to stir with the wooden spoon until you get a nice batter.

Stir in the desiccated coconut until it's evenly distributed. The mixture will look thick and slightly gloopy, which is absolutely fine.

Divide the mixture evenly into the cases and place in the oven for about 25 minutes or until they are nice and golden brown.

Let the muffins cool down on a wire rack

Once the muffins have cooled, using a syringe inject lemon curd into the centre of each muffin. You might get some ooze out the top but this is fine.

In a small bowl add the icing sugar and squeeze in the lemon juice. Mix until you have a runny icing and using a spoon, drip the icing over each muffin.

Enjoy with a cup of tea!