I’ve made them a couple of times, but this time I think they turned out much better than my first attempt.
These are quite fiddly to make, so I’m not in a huge hurry to make them again. Having said that, they do taste amazing, and they are definitely worth the effort! I think they look really pretty too.
Recipe makes 12 cakes.
Raspberry Coconut Cake
125g butter, softened
1 cup (220g) caster sugar
½ cup (75g) plain flour
¼ cup (35g) self-raising flour
½ cup (40g) desiccated coconut
⅓ cup (80g) sour cream
150g frozen raspberries
Cream Cheese Icing
60g butter, softened
160g cream cheese, softened
2 teaspoons coconut essence
3 cups (480g) icing sugar (I would only add about 1 or 1½ cups)
1 cup (50g) flaked coconut, toasted
fresh raspberries halved (I only had frozen)
1. Pre-heat oven to 180°C or 160°C for fan-forced oven. Line standard muffin pan with paper cases.
2. Beat butter, sugar and eggs in a small bowl with electric mixer until light and fluffy.
3. Stir in sifted flours, coconut, cream and frozen raspberries. Divide mixture among the 12 cases and smooth surface.
4. Bake for about 40 minutes. Remove from tin and cool.
5. Make the cream cheese icing.
6. Remove cakes from cases and spread with icing – this gets rather messy! I found the best way to do this, without getting your fingerprints all over the icing, is to sit the cake on top of an upside-down bowl and ice it, turning the bowl as you ice. There is probably a better way of doing this, but I haven’t worked it out yet.
7. Decorate cakes with coconut and raspberries.
For the icing:
Beat butter, cream cheese and essence in a small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.