Raspberry Coconut Cakes with Vanilla Cream Cheese Frosting

  • So very pretty and delicious...something special for someone special


    Raspberry Coconut Cake

    125g butter, softened

    1 cup caster sugar

    3 eggs

    1/2 cup plain flour

    1/4 cup self-raising flour

    1/2 cup desiccated coconut

    1/3 cup sour cream

    150g frozen raspberries

    Vanilla Cream Cheese Frosting

    60g butter, softened

    160g cream cheese, softened

    2 tspn vanilla essence

    3 cups icing sugar


    Preheat oven to 160degrees (fan forced).  Line a 12 hole muffin/cupcake tin with papers (there may be left over ingredients to fill approx. 2-3 more cases)

    Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy

    Stir in sifted flours, coconut, sour cream and frozen raspberries

    Divide mixture among cases smoothing surface

    Bake for approx 40min or until skewer comes out clean

    Cool cakes on wire rack

    Cream Cheese Frosting

    Once cakes are cooled, beat butter, cream cheese and essence in bowl until light and fluffy

    Gradually beat in sifted icing sugar

    Ice cakes and top with fresh raspberries

    ENJOY :-)