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Raspberry and coconut fairy cakes in a blue cake tin on a picnic basket. Tried & Tested

Raspberry and coconut fairy cakes

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2.143 stars based on 14 ratings

This raspberry and coconut fairy cakes recipe is perfect to bake for an afternoon treat. It is also ideal to make with children as it is so simple and the outcome is light little fruity cupcakes with coconut. Why not try adding the grated zest of a lime for an exotic twist.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Butter (unsalted) room temperature
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's)
  • 3 3 Egg(s) (free range) medium
  • 75g 2¾ oz Self-raising white flour sifted (we use Allinson)
  • 75g 2¾ oz Raspberries
  • 3tbsp 3tbsp Milk (whole)
  • 75g 2¾ oz Dessicated coconut
  • 25g 1 oz Almonds (ground)
  • Unrefined golden icing sugar (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190ºC (170ºC fan, gas mark 5). Line a 12 hole muffin tin with paper cases.

  2. Classic mode Step 2

    Put the butter and sugar together in a bowl and whisk together until pale, light and fluffy.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) room temperature
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's)
  3. Classic mode Step 3

    Gradually whisk in the eggs. Tip half of the raspberries into the flour and gently fold in the milk to form a creamed mixture.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium
    • 40g 1½ oz Raspberries
    • 3tbsp 3tbsp Milk (whole)
  4. Classic mode Step 4

    Fold in the desiccated coconut and the almonds.

    Ingredients for this step

    • 75g 2¾ oz Dessicated coconut
    • 25g 1 oz Almonds (ground)
  5. Classic mode Step 5

    Spoon the mixture into the paper cases, scattering the rest of the raspberries over the top.

    Ingredients for this step

    • 35g 1¼ oz Raspberries
  6. Classic mode Step 6

    Bake for 15-20 mins until pale golden, risen and springy to the touch. Cool on a wire rack. Dust with sieved icing sugar. Store in an airtight container.

    Ingredients for this step

    • Unrefined golden icing sugar (we use Billington's)