As I begin the transition from high Summer bakes into late Summer and early Autumn baking, I couldn’t think of a better place to start than these light and fruity coconut raspberry cakes. The raspberry season is a generous one, stretching all the way to October here in the UK – and I love the slow, sun-ripened sweetness of the late season berries. If you can’t get your hands on fresh berries, frozen works just as well and makes them a tad thriftier too. To make the coconut raspberry cakes (recipe via Anna Jones), you will need:
One 400ml tin of coconut milk
200g softened, unsalted butter, plus extra for greasing
150g coconut sugar or light brown sugar
4 medium free range eggs
1 tsp vanilla extract
150g white spelt flour
175g ground almonds
2 tsp baking powder
2 tbsp set honey
A handful of coconut flakes, toasted, to decorate (optional).
Put your tin of coconut milk in the freezer for 20 minutes to cool. Open carefully, without disturbing the contents, and scoop out the set cream on the top. Put it back in the fridge to keep cool and store the watery coconut milk for later. Preheat the oven to 200C/ 180C Fan/ Gas 6. Grease a 12-hole muffin tin (if you use a smaller ‘bun tin’ like me, it will make more!).
Beat the butter and sugar until light and fluffy. Add the eggs one by one, beating as you add each one. Add the vanilla, salt, lemon zest, flour, almonds, baking power and 4 tbsp of the watery coconut milk and mix until you have a thick batter.
Fold in the raspberries, then divide the mixture between the holes in the baking tin. Bake for 25 minutes, until risen and golden brown.
To make the icing, beat the set coconut cream with the honey in a metal bowl at full speed, then cool in the fridge. It will be quite thick! Allow the cakes to cool, then top with the coconut cream and scatter with coconut flakes, if you wish.
What are you baking this weekend?