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Raspberry and coconut fairy cakes

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Easy
  • 1 Review

    5 star rating

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.

Method

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

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

  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.

  4. Fold in the desiccated coconut and the almonds.

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

  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.

Let's Bake

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Reviews

  1. 5 star rating

    We love these and I keep frozen raspberries in the freezer which work just as well as long as you leave out some of the milk.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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