Name: Frou frou cakes
Cook time: 60 min
Total time: 60 min
Ingredients: 125 gram (4 ounces) butter, softened; 1 cup (220g) caster (superfine) sugar; 3 eggs; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1/2 cup (40g) desiccated coconut; 1/3 cup (80g) sour cream; 155 gram (5 ounces) frozen raspberries; 1 cup (50g) flaked coconut, toasted; 15 fresh raspberries, halved; 60 gram (2 ounces) butter, softened; 155 gram (5 ounces) cream cheese, softened; 2 teaspoon coconut extract; 3 cup (480g) icing (confectioners') sugar

Ingredients

125 gram (4 ounces) butter, softened

1 cup (220g) caster (superfine) sugar

3 eggs

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1/2 cup (40g) desiccated coconut

1/3 cup (80g) sour cream

155 gram (5 ounces) frozen raspberries

1 cup (50g) flaked coconut, toasted

15 fresh raspberries, halved

60 gram (2 ounces) butter, softened

155 gram (5 ounces) cream cheese, softened

2 teaspoon coconut extract

3 cup (480g) icing (confectioners') sugar

Method

1.Preheat oven to 180°C (160°C fan forced). Line a 12-hole (⅓ -cup/80ml) muffin pan with paper cases.

2.Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, desiccated coconut, sour cream and frozen raspberries. Spoon mixture into paper cases, smooth surface.

3.Bake cakes about 40 minutes. Stand in pan 5 minutes, turn, top-side up, onto a wire rack to cool. Remove paper cases from cold cakes.

4.Make cream cheese frosting. Beat butter, cream cheese and extract in a small bowl with an electric mixer until light and fluffy, gradually beat in sifted icing sugar.

5.Spread top and side of cakes with frosting, decorate with flaked coconut and fresh raspberries.