Sometimes I am in an Emily Howard mood where only fluffy frou frou girly things will do. My husband puts up with these as long as I’m not decorating the house. I saw these cupcakes in the Womens Weekly Cupcake cookbook that I received from a friend for Christmas last year and immediately post-it-noted it thinking “Must do that when I get in one of my Emily Howard moods”….
I didn’t have any flaked coconut so I used thinly sliced almonds which kind of sort of look similar (if you look with an eye half shut).
Raspberry Coconut cake
- 125 g butter softened
- 1 cup (220g) caster sugar
- 3 eggs
- 1/2 cup (75g) plain flour
- 1/4 cup (35g) Self Raising Flour
- 1/2 cup (40g) dessicated coconut
- 1/3 (80g) sour cream
- 150g frozen raspberries
Cream cheese frosting
- 60g butter softened
- 160g cream cheese softened
- 2 tsp coconut essence
- 3 cups (480g) icing sugar
Decorations
- 1 cup (50g) flaked coconut, toasted (I used almonds, thinly sliced)
- 15 fresh raspberries halved
1. Preheat oven to moderate 180degrees/160 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases
2. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy
3. Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface
4. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Make cream cheese frosting
6. Remove cases from cake, spread cake sides with frosting
7. Roll sides in coconut or almonds and then spread frosting on top surface and top with raspberries
Cream cheese frosting
Beat buttter, cream cheese and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar
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10 Comments | Add your own
looks delish! how were they? I gotta try this out.
Hi Alexandra-Coconut and raspberry is a really nice combination and the sweet creamy icing and nuts were a really nice flavour balance and texture addition!
Hello, I am hungry, can I order some of your cupcakes?
Hi Cappucino-Hehe you can have some, no need to order them!
cool cupcakes
Hi jemima-Thanks!
I make these all the time – you can get the coconut chips from health food stores..It will save you having to cut up the Almonds – I also find the cream cheese frosting quantities are sickly sweet – I only use around 1 cup of icing sugar and add in extra cream cheese. Another tip is sprinkling rose coloured edible glitter on the raspberries, available at cake decorating stores…For a bit of extra sparkle..
Hi Alison-Yes I just didn’t have the time to get these so I sliced up some almonds. I don’t use glitter a lot but have seen it done effectively so perhaps I’ll start using it!
Looks lovely! Dont know how I missed this one. I did the same recipe from the same book .. slightly different http://www.gelskitchen.com/blog/recipe-archive/what-makes-a-raspberry-and-coconut-cake-frou-frou/
jeeee,more inspiration for christmas! very nice:)….and delicious combination!
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