Frou Frou (Raspberry and Coconut) cupcakes

![Frou Frou (

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).

![Frou Frou (

Raspberry Coconut cake

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  • 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


  • 1 cup (50g) flaked coconut, toasted (I used almonds, thinly sliced)

  • 15 fresh raspberries halved

Step 1 - Preheat oven to moderate 180degrees/160 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases

Step 2 - Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy

Step 3 - Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface

Step 4 - Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

Step 5 - Make cream cheese frosting

Step 6 - Remove cases from cake, spread cake sides with frosting

Step 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

![Frou Frou (

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