Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges
Prep:25 mins
Makes 12-15
175g self-raising flour140g caster sugar50g desiccated coconut140g butter, softened½ tsp vanilla extract2 large eggs4 tbsp milk140g raspberry, fresh or frozen
STEP 1Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.STEP 2Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.STEP 3Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.
