Coconut Cup Cakes with Raspberry Frosting

  • Coconut Cup Cakes with Raspberry Frosting

Coconut Cup Cakes with Raspberry Frosting


(makes 21)

Coconut and raspberry are a delectable combination. Cup cake frosting is by nature sweet so we also add a natural flavouring such as raspberry sauce, lemon juice, cinnamon, dark rum or vanilla extract to enhance the flavour.


230g unsalted butter ( cubed and softened)
210g (1 cup) castor sugar
4 eggs (lightly beaten)
1 tsp vanilla extract
30ml (2 tbsp) coconut milk


280g (2 cups) self raising flour
1 tsp baking powder
40g (1/2 cup) desiccated coconut
Raspberry Frosting
21 silver or gold cachous (edible decorative balls)


  • Preheat oven to 180°C.
  • Place butter into bowl of electric mixer. Add sugar and, using ‘K’ beater, beat till light and fluffy.
  • Slowly add eggs, mixing well between additions.
  • Add vanilla extract, coconut milk, flour, baking powder and coconut and mix till combined and smooth.
  • Place cup cake cases into large muffin tin trays. Spoon mixture evenly into cases, about three-quarters full.
  • Place into preheated oven and cook for 15-18 minutes till just browning on top and the centre, when gently prodded, springs back.
  • Cool on cake rack.
  • Place pink frosting into piping bag fitted with a small fluted nozzle. Pipe frosting onto each cup cake leaving a 1cm rim around the edge of each cake and forming a peak in the centre. Garnish with a silver or gold cachous.