preheat the oven to gas mark 5

with a wooden spoon beat the butter and sugar until soft

beat in the eggs one at a time

add the lemon essence

with a metal spoon stir in the 2oz. coconut and flour

put paper cases in the bun tin and spoon the mixture into them

cook for approx 20minutes

leave until cold

mix the icing sugar with 1/4tsp essence and carefully add water until you have a thick spreading consistancy

spread over the top of each cake

sprinkle the coconut on top right away while the icing is wet

and put a cherry in the middle of each

leave until the icing has set then store them in an air tight tin.