MAKE THE CAKES
Cream the butter and sugar together. Add treacle, mixed spice and lemon rind. Mix well.
Add the baking powder to the flour.
Add to the mixture alternately, the flour and the beaten egg, beating well.
Add the ginger and coconut. Add milk until the consistency is softer. Beat well.
Grease a 12-hole muffin tin, and divide the mixture between. Bake for 20 minutes at 350F, 180C or Gas 4.
Remove from oven and allow to cool in the tin before turning out.
MAKE THE ICING
Beat the cream cheese and butter together. Add icing sugar and lemon juice.
Using an electric mixer, whisk until the mixture is stiff. Spread over the cakes.
DECORATE THE CAKES
Mix the crushed half digestive biscuit with the spice, and sprinkle lemon juice over. Sprinkle over the cakes.
Put in the fridge to cool for 10 minutes.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.