CANON EOS 450D
225g/8oz butter or margarine, softened at room temperature
225g/8oz caster sugar
4 medium eggs
2 tsp vanilla extract
200g of fresh Raspberries, keep some back for Decoration
200g of desiccated coconut
225g/8oz self raising flour
Coconut or Normal milk, to loosen if needed, I didn’t use it,
Preheat the oven to 180C/350F/Gas 4.
Cream the butter and the sugar together in a bowl until pale and fluffy.
Creaming butter by hand
Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour Berries and coconut using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
Divide the mixture between the cake tins and gently spread out with a spatula.
or halve the mixture and put in a basin and cook in the microwave on high for about 3-4 minutes, make a moist pudding to have with Custard,
Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside for 5 minutes,
remove from the tin and peel off the paper. Place onto a wire rack.
Butter, Icing Sugar and Vanilla to taste, pipe on the Cupcakes adding half a fresh Raspberry & Spinkles, or fill a 7in cake,
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.