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Raspberry and Coconut Fairy Cakes

Raspberry and Coconut Fairy Cakes

Recipe Submitted By: bakingmad

Light little fruity cup cakes with coconut. Perfect to bake for for an afternoon treat. Why not try adding the grated zest of a lime for an exotic twist.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

Raspberry and Coconut Fairy Cakes Ingredients

175 grams	Butter At room temperature
175 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs Medium sized
75 grams	Self Raising White Flour (Allinson Nature Friendly) Sifted
75 grams	Raspberries
3 tbsp	Milk
75 grams	Desiccated Coconut
25 grams	Almonds ground

Additional Ingredients

Golden Icing Sugar (Billington's) For dusting

This recipe uses

How to make Raspberry and Coconut Fairy Cakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 190ºC/Fan 170ºC/ Gas mark 5. Line a 12 hole muffin tin with paper cases.
Put the butter and Golden Caster Sugar together in a bowl and whisk together until pale, light and fluffy.
Gradually whisk in the eggs. Tip half of the raspberries into the flour and gently fold in the milk to form a creamed mixture.
Fold in the desiccated coconut and the almonds.
Spoon the mixture into the paper cases, scattering the rest of the raspberries over the top.
Bake for 15-20 mins until pale golden, risen and springy to the touch. Cool on a wire rack. Dust with sieved Golden Icing Sugar. Store in an airtight container.

Reviews

Read all reviews (1) | Average rating: 5 stars

"I defrosted some raspberries I froze last summer and they worked just as well, I tried it with strawberries too ......... fabulous and such lovely flavour xx"

16-10-2009 | Author: cookielover | 5 stars

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