1. Slice the persimmon fruits (discarding the bottom and top) into slices about 3-4mm thick.

2. Grease a muffin tin, sprinkle a teaspoon of sugar into each hole and then press a slice of persimmon into the bottom of each. Set tray aside.

3. In a bowl cream together the margarine and caster sugar, beat in one egg, followed by the other.

4. Sift in the flour, baking powder and cumin and beat well to combine. Stir in the greek yogurt and coconut.

5. Spoon the mixture on top of the persimmon slices until the holes are just over 3/4 full.

6. Place in an oven preheated to gas mark 5 for 25-30 minutes until well browned on the top.

7. Once cooked through turn out onto a cooling rack and leave this way round, almost like an upside down cake.