- Preheat the oven to 180°C (350°F).
- Using an electric mixer, beat butter and sugar together at high speed in a bowl until mixture becomes pale. Add the orange zest and coconut flavouring. Add eggs one at a time alternating with a little flour after each addition. Incorporate the yogurt and then the salt and remaining flour while mixing at low speed. Add in the coconut flakes.
- Spoon the batter into ten buttered muffin tins. Top each one with diced persimmon.
- Bake in the oven on the middle rack for 30 minutes. Cool before removing from pan. Dust with icing sugar and serve on a plate with a little vanilla yogurt for a more festive presentation, or simply eat it plain.
Variation: Take advantage of seasonal fruit to change the garnish often! Blueberries, raspberries, strawberries, cherries, apricots, plums, with coconut or without... anything's possible!
Tip: If you can't find toasted coconut flakes, use unsweetened grated coconut.