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Raspberry & coconut cakes
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes
Ingredients:
- 300g self-raising flour
- 65g coconut
- 175g caster sugar
- 60g butter, melted
- 185ml milk
- 120g fresh raspberries
- Icing sugar, to serve
Instructions:
- Preheat your oven to 190°C. Line a 12-cup muffin pan with paper cases. In a large bowl, sift the flour, then mix in the coconut and sugar. Create a well in the center of the dry ingredients.
- Mix together the butter, milk, and eggs until blended. Combine with the flour mixture using a metal spoon until just mixed. Carefully fold in the raspberries.
- Evenly distribute the mixture into pans. Bake for 20-25 minutes until golden. Allow them to cool on a wire rack. Sprinkle with icing sugar before serving.
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