Coconut cakes



  • 2 cups (300g) self-raising flour
  • 3/4 cup (65g) coconut
  • 3/4 cup (175g) caster sugar
  • 60g butter, melted
  • 3/4 cup (185ml) milk
  • 2 eggs
  • 120g fresh raspberries
  • Icing sugar, to serve


Step 1


Preheat oven to 190°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Sift the flour into a large bowl. Stir in the coconut and sugar. Make a well in the centre.

Step 2

Combine the butter, milk, and eggs. Add to the flour mixture and use a metal spoon to stir until just combined. Gently fold through the raspberries.

Step 3

Spoon the mixture evenly into pans. Bake 20-25 minutes or until golden. Transfer to wire rack to cool completely. Dust with icing sugar to serve.

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