Ingredients
The following ingredients have 14 Servings
- 175g self-raising flour
- 140g caster sugar
- 50g desiccated coconut
- 140g butter , softened
- ½ tsp vanilla extract
- 2 large eggs
- 4 tbsp milk
- 140g raspberry , fresh or frozen
- 280g icing sugar
- 85g butter , softened
- 4 tbsp raspberry coulis, from a bottle or fresh
- a little desiccated or shredded coconut , to decorate
Instruction
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
- Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
- Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.
