175 g self-raising flour
140 g caster sugar
50 g desiccated coconut
140 g butter, softened
½ tsp vanilla extract
2 large eggs
4 tbsp milk
140 g raspberries, fresh or frozen
FOR THE FROSTING
280 g icing sugar
85 g butter, softened
4 tbsp raspberry coulis, from a bottle or fresh (see below)
a little desiccated or shredded coconut, to decorate
FOR FRESH RASPBERRY COULIS
100 g fresh or defrosted frozen raspberries
1 Tbsp icing sugar
A squeeze of lemon juice
- 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.
- Blitz raspberries in a mini blender with icing sugar and a squeeze of lemon juice until smooth. Press through a sieve to remove the seeds.